Aniseed Myrtle Truffles


50gm butter
3/4 cup icing sugar
180gm chocolate
1 dessertspoon Outback Chef Aniseed Myrtle
150gm Macadamia Nuts
2 Tablespoons Cream


Place first 4 ingredients into a bowl and melt over a saucepan of hot water. Then add the nuts and cream. Mix well. Drop spoonfuls into paper patty pans. Refrigerate to set.