Chocolate Macadamia Truffles
Combine chocolate, cream and Macabella Crunch into a heavy based saucepan.
Place over a low heat and stir continuously until all the ingredients melt together.
Pour mixture into a bowl, cover and refrigerate until firm, about 2 hours. If mixture becomes too firm to roll, leave out to soften slightly.
Place macadamia nuts into a food processor and process into a fine crumb. Tip out onto a plate.
5Using a teaspoon take a heaped spoonful of chocolate mixture and roll into a ball. Roll into macadamia crumb to coat. Repeat with remaining ingredients to make approximately 22 truffles.
Place into container and refrigerate until ready to serve.
Cocoa or desiccated coconut can be used as an alternative to macadamias.