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Makes about 30
1/3 cup blueberry jam
1/3 cup 35% cream
11 ounces white chocolate, chopped very fine
2 tablespoons butter, softened
1/2 to 2/3 cups grilled macadamia nuts, chopped very fine
Line a baking sheet with waxed paper. Drop small 1/2-teaspoon mounds of blueberry jam onto waxed paper. You will need about 30 mounds. Freeze for 2 hours or until very firm.
In a small heavy saucepan, heat the cream almost until boiling (do not boil). Remove from heat and stir in white chocolate. Let sit for 2 minutes, then stir with a wire whisk until chocolate is melted and mixture is smooth. Stir in butter; mix well. Pour mixture into a bowl and refrigerate 1 hour or until mixture is firm but malleable.
Take about 1 teaspoon of chocolate mixture and flatten it into a 2-inch disk in the palm of your hand. Place a frozen blueberry jam mound in the center of the chocolate and cover it completely with the chocolate. Roll in chopped nuts, then place in a paper candy cup. Repeat until all truffles are made. Store in an airtight container in the refrigerator for up to 7 days. Remove from refrigerator 20 minutes before serving.
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