Coconut Truffles With Macadamia Nuts - white chocolate

Method

• Finely chop white chocolate until fine and place in a bowl.
• Pulse nuts in food processor until finely ground Bring cream to a simmer in a medium skillet.
• Remove from heat and stir in rum.
• Whisk in white chocolate until melted and smooth.
• Stir in nuts.
• Pour into a 8-inch square baking pan that has been lined with plastic wrap and chill, uncovered, for about 4 hours.
• Invert onto a work surface and remove plastic wrap.
• Cut into 64 squares and roll each piece between your palms to form a ball.
• When all balls are formed, roll in coconut to cover completely.
• Store truffles covered and in the fridge until ready to serve.