cups (10 ounces) chopped white chocolate or white chocolate chips
1/4
cup whipping cream*
1/2
teaspoon vanilla
1/2
cup chopped macadamia nuts or toffee, or chocolate decors
* To flavor with liqueur, reduce cream to 2 tablespoons. Stir 2 tablespoons hazelnut- or almond-flavored liqueur into chocolate mizture along with vanilla.
1. Place chocolate in small bowl. Place whipping cream in small saucepan. Simmer over medium-high heat until heated through, stirring constantly with wooden spoon. Pour over chocolate, stir once.
2. Cover bowl; let stand 3 to 5 minutes. Uncover; stir until chocolate is melted and mixture is smooth. Stir in vanilla and liqueur, if using. Cover. Refrigerate 15 minutes or until mixture is firm enough to hold its shape.
3. Place level tablespoonfuls mixture on plate. Cover; refrigerate 2 hours or until fudgy, but not soft.
4. Place nuts or toffee in medium bowl. Roll each tablespoon chocolate mixture into ball. Roll in nuts to evenly coat. (Warm hands and room temperature quickly soften chocolate, making it difficult to form balls. Keeping chocolate chilled prevents sticking.)
5. Store tightly covered in refrigerator up to 3 weeks. Serve chilled or let stand at room temperature 15 to 20 minutes before serving.
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