Chocolate macadamia truffles

A recipe from

Makes ~ 36 truffles

An original recipe by Phuoc

200g dark chocolate, roughly chopped

200mL thickened cream

100g macadamia paste (or process 150g macadamia until a paste forms)

300g choc, for coating truffles

100g toasted hazelnuts, crushed (covers about 18 truffles)

Chocolate sprinkles

  1. Heat thickened cream and chocolate in saucepan until chocolate melts.
  2. Add the macadamia paste to mixture and stir to combine.
  3. Pour the chocolate mixture into a bowl and place in fridge for 2 hours to cool.
  4. Shape the ganache into balls using a melon baller or two teaspoons and place on baking tray lined with baking paper. Chill in fridge for about 10 minutes.
  5. Temper chocolate, cover ganache balls and decorate with hazelnuts or chocolate sprinkles.