Tropical Truffles
Preparation time: 35 minutes
Total Cooking Time: 10 minutes
Makes 20
Ingredients:
½ cup (80 g/ 2 2/3 oz) macadamia nuts,
finely chopped
2 tablespoons finely chopped
crystallised pawpaw
2 teaspoons lemon juice
2 tablespoons cream
90 g (3oz) white chocolate, finely chopped
½ cup (45 g / 1 ½ oz) Primex Brand
Desiccated Coconut
Total Cooking Time: 10 minutes
Makes 20
Ingredients:
½ cup (80 g/ 2 2/3 oz) macadamia nuts,
finely chopped
2 tablespoons finely chopped
crystallised pawpaw
2 teaspoons lemon juice
2 tablespoons cream
90 g (3oz) white chocolate, finely chopped
½ cup (45 g / 1 ½ oz) Primex Brand
Desiccated Coconut
Procedure:
1. Spread Macadamia nuts on flat oven tray and toast in preheated moderate 180°C(350°F/Gas 4) oven for 3-5 minutes or until golden.
2. Combine pawpaw and lemon juice in a small bowl. Let stand for 10 minutes. Add toasted macadamia nuts and stir to combine.
3. Heat cream in a small pan over medium heat until boiling. Add chocolate, remove from heat and stir until chocolate melts and the mixture is smooth. Transfer to a small bowl. Stir in pawpaw and lemon juice and refrigerated 20 minutes or until firm enough to handle.
4. Roll heaped teaspoons of mixture into balls. Roll balls in desiccated coconut and place in an airtight container between sheets of greaseproof paper. Refrigerate until set.
Variations:
Add ¼ cup (40 g/1 1/3 oz) grated white chocolate to coconut for extra taste and texture. Add 1 tablespoon chopped glace ginger or 1 tablespoon dried apricot to truffle mixture.
All text and Photographs courtesy of Periplus Editions (HK) Ltd. and Murdoch Books
1. Spread Macadamia nuts on flat oven tray and toast in preheated moderate 180°C(350°F/Gas 4) oven for 3-5 minutes or until golden.
2. Combine pawpaw and lemon juice in a small bowl. Let stand for 10 minutes. Add toasted macadamia nuts and stir to combine.
3. Heat cream in a small pan over medium heat until boiling. Add chocolate, remove from heat and stir until chocolate melts and the mixture is smooth. Transfer to a small bowl. Stir in pawpaw and lemon juice and refrigerated 20 minutes or until firm enough to handle.
4. Roll heaped teaspoons of mixture into balls. Roll balls in desiccated coconut and place in an airtight container between sheets of greaseproof paper. Refrigerate until set.
Variations:
Add ¼ cup (40 g/1 1/3 oz) grated white chocolate to coconut for extra taste and texture. Add 1 tablespoon chopped glace ginger or 1 tablespoon dried apricot to truffle mixture.
All text and Photographs courtesy of Periplus Editions (HK) Ltd. and Murdoch Books