Macadamia and Coconut Truffles

• 8 ounces white chocolate, chopped
• 14 cup heavy cream
• 1 tablespoon white corn syrup
• 2 tablespoons unsalted butter, softened
• 35 macadamia nuts
• 5 ounces white chocolate, melted
• 1 cup coconut, unsweetened, grated

1. In a double-boiler, or in microwave, melt chocolate with heavy cream and corn syrup.
2. Add butter and stir well.
3. Put in a square glass dish 20 cm (8 inches) to cool it rapidly.
4. Cover and put in refrigerator for 2 to 3 hours or until firm, but easy to work with.
5. On a baking sheet, put parchment paper.
6. With a spoon, take about 1-1/2 teaspoon of the cool mixture of chocolate for each truffle and insert a macadamia nut.
7. Roll in a ball in the hand and put on the baking sheet.
8. Put in fridge for about 30 minutes.
9. Coating:
10. In a double-boiler or microwave, melt chocolate.
11. Cool slightly.
12. Put coconut on a large plate.
13. For this step, use a latex glove if wanted.
14. Dip a truffle lightly in the chocolate and roll in the hand to coat well with a small coating of chocolate.
15. Roll the truffle in coconut and put on the baking sheet.
16. Repeat with the remaining truffles.
17. Let set about 2 hours or overnight at room temperature.
18. Keep in an hermetic container about 3 weeks.

white chocolate, heavy cream, white corn syrup, unsalted butter, nuts, white chocolate, coconut

Taken from www.food.com/recipe/macadamia-and-coconut-truffles-484145 (may not work)