Chocolate, Macadamia, Coconut and Cherry Truffles

Chocolate, Macadamia, Coconut and Cherry Truffles

100g macadamia nuts
1 cup desiccated coconut
400g good-quality dark chocolate, broken into squares
140ml can coconut cream
100g red glace cherries, finely chopped
2 tablespoons coffee-flavoured liqueur (like Kahlua or Tia Maria)
3/4 cup cocoa powder

1. Preheat oven to 180°C. Line a baking tray with baking paper. Spread nuts over tray. Bake for 5 to 6 minutes, or until golden. Process in a food processor until finely chopped.
2. Spread coconut over tray. Bake for 2 to 3 minutes, or until golden. Set aside.
3. Place chocolate and coconut cream into a heat-proof bowl over a saucepan of simmering water. Stir until chocolate has melted and mixture is smooth. Remove from heat. Add nuts, coconut, cherries and liqueur. Mix well. Refrigerate for 3 hours or until firm enough to shape.
4. Line a tray with baking paper. Place cocoa into a bowl. Roll spoonfuls of truffle mixture into balls. Roll in cocoa. Place onto tray. Refrigerate until firm.

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