Crescent Macadamia Truffle Cups Recipes

COCONUT MACADAMIA TRUFFLES

Steps:

• Finely grind white chocolate in a food processor and transfer to a bowl. Pulse nuts in food processor until finely ground (be careful not to grind to a paste).
• Bring cream to a simmer in a medium skillet. Remove from heat and stir in rum. Whisk in white chocolate until melted and ganache is smooth. Stir in nuts. Pour ganache into a plastic-wrap-lined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.
• Invert ganache onto a work surface and remove plastic wrap. Cut ganache 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, then chill truffles, covered, until ready to serve.

MACADAMIA NUT TRUFFLES

Steps:

• Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Add the cognac and chopped macadamia nuts and stir to blend well. Cover the truffle cream, let cool to room temperature, and refrigerate until thick but not stiff (3 to 4 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
• Place the truffle cream in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed until the mixture thickens and forms light peaks (about 1 minute). Do not beat too long or the mixture will curdle and become grainy.
• Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 3/4-inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds 1 inch in diameter. Or use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
• Dust your hands with confectioners' sugar and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
• Remove the truffle centers from the freezer and bring to cool-room temperature so the outer coating won't crack when they are dipped. Line 2 more baking sheets with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, sprinkle a pinch of the ground macadamia nuts on top of each truffle before the chocolate sets up.
• Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.
• Instead of dipping the truffle centers in chocolate, roll them in a small bowl of confectioners' sugar or finely ground macadamia nuts as soon as they are formed.
• Pistachio Truffles: Substitute toasted, unsalted pistachio nuts for the macadamia nuts.
• Brazil Nut Truffles: Substitute toasted, unsalted Brazil nuts for the macadamia nuts.

MACADAMIA NUT TRUFFLES

Steps:

• In a saucepan, combine chocolate and cream and stir over low heat until combined.
• Remove from heat and stir in butter and brandy.
• Put in the fridge and let the chocolate mixture set until it's mouldable with your hands without being runny.
• Set aside 36 nut halves and roughly chop the remaining nuts.
• Mould about 2 teaspoons of chocolate around each nut half and then roll the ball in chopped nuts.
• Repeat until they are all done and chill.