Saturday, December 28, 2019

Macadamia truffles

Four black Macadamia truffles with a red Hicksbeachia pinnatifolia and a blue Atherton Oak Nut
300g organic macadamia nuts
1 tbsp honey (Prickly box honey, Bursaria spinosa)
2 tbsp organic cocoa powder

In a saucepan or bowl, use a puree stick to make a smooth paste from the macadamias and the honey. Kneed the paste to marzipan. Cool for some time in the fridge.
Make small balls and roll them in the cocoa powder.
On a baking tray, bake the truffles for 15 minutes at 180°C.

Use more honey for a moister result. Serve with a fork. Refrigerate!

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