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.