---------- Recipe via Meal-Master (tm) v8.02
  Categories: Candies, Chocolate
       Yield: 24 servings
       8 oz Chocolate; dark
       1 c  Heavy cream; room temp
       3 oz White chocolate; chopped
     1/2 c  Macadamia nuts; chopped
      16 oz White chocolate
            Chocolate sprinkles
   Recipe by: Jo Anne Merrill 1-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. 2-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. 3-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. This was a second-prize recipe by
   Paula Beck,Chula Vista Jo Anne Merrill