8 oz chocolate; dark
1 cup heavy cream; room temp
3 oz white chocolate; chopped
1/2 cup macadamia nuts; chopped
16 oz white chocolate
1 chocolate sprinkles
Chop or grate dark chocolate into small pieces. Melt chocolate and cream in double boiler. Remove from heat and cool to room temperature. Fold in 3 ounces of white chocolate that has been chopped into chunks and the macadamia nuts. Transfer to a covered bowl and place in refrigerator overnight. 2-Form chocolate into balls. Place on waxed paper and again refrigerator overnight. Allow to set uncovered in refrigerator at least 2 hours before loosely covering with wax paper. 3-Melt white chocolate in double boiler. Dip truffles and place on waxed paper lined baking sheets. Decorate with chocolate sprinkles. How many truffles will depend on size you make them.
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