Chocolate Truffle Heaven
Source: Jo Anne Merrill
This was a second-prize recipe by Paula Beck, Chula Vista
Makes 24

8 ounces Chocolate -- dark
1 cup Heavy cream -- room temp
3 ounces White chocolate -- chopped
1/2 cup Macadamia nuts -- chopped
16 ounces White chocolate
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.

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.

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.