Chocolate Macadamia Truffles
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Recipe makes around 9-10 pcs
Ingredients:
- 2 tbsp KESSLER’S® Alkalized Cocoa Powder
- 1 can (300g) thick cream
- ¾ cup semi-sweet chocolate chips
- ½ cup toasted macadamia halves
Coating
- 1 cup sifted KESSLER’S® Alkalized Cocoa Powder
Procedure:
- In a medium saucepan, heat cream over low heat. When hot whisk in KESSLER’S® Alkalized Cocoa Powder. Continue heating until about to simmer. Pour over chocolate chips.
- Gently mix using a wire whisk until smooth. Lay a piece of plastic wrap directly over the ganache to prevent skin from forming. Cool to room temperature before chilling to scooping consistency.
- Using a teaspoon, scoop a heaping full and insert a piece of macadamia in the center. Roll into a ball to completely cover the nut. Coat in KESSLER’S® Alkalized Cocoa Powder and place on a plate to serve.
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