8 oz (225 g) white chocolate, chopped

1/4 cup (60 ml) 35% cream

1 tablespoon (15 ml) light corn syrup

2 tablespoons (30 ml) unsalted butter, softened

35 macadamia nuts (about 180 g)

In a bowl over a double boiler or in the microwave oven, melt the chocolate with the cream and corn syrup. Stir in the butter and combine thoroughly.

Pour into a 20-cm (8-inch) square glass dish for the ganache to cool faster. Cover and refrigerate for 2 to 3 hours or until the ganache is firm but malleable.

Line a baking sheet with parchment paper.

With a spoon, scoop about 7.5 ml (1 ½ teaspoons) of ganache for each truffle and insert a macadamia nut in the middle. Shape into balls with the palm of your hands and place on the baking sheet. Refrigerate for about 30 minutes.

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