Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Chocolate; dark
1 c Heavy cream; room temp
3 oz White chocolate; chopped
1/2 c Macadamia nuts; chopped
16 oz White chocolate
Chocolate sprinkles

Recipe by: Jo Anne Merrill 1-Chop or grate dark chocolate into small
pieces. Melt chocolate and cream in double boiler. Remove from heat
and cool to room temperature. Fold in 3 ounces of white chocolate
that has been chopped into chunks and the macadamia nuts. Transfer to
a covered bowl and place in refrigerator overnight. 2-Form chocolate
into balls. Place on waxed paper and again refrigerator overnight.
Allow to set uncovered in refrigerator at least 2 hours before
loosely covering with wax paper. 3-Melt white chocolate in double
boiler. Dip truffles and place on waxed paper lined baking sheets.
Decorate with chocolate sprinkles. How many truffles will depend on
size you make them. This was a second-prize recipe by Paula
Beck,Chula Vista Jo Anne Merrill

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