Coconut Macadamia Truffles

Coconut Macadamia Truffles

Ingredients:
spartan, real semi-sweet chocolate baking chips,
nuts, macadamia nuts, raw
cream, fluid, heavy whipping
alcoholic beverage, distilled, rum, 80 proof
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)

Directions:
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-wraplined 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.