Blend the macadamia nuts and salt in a food processor until the nuts are creamy and are the consistency of dough. Add in “Flavor Option*” of your choice, or leave it plain macadamia.

Using a small cookie scoop (to speed up this step) or your hands, form the macadamia dough into balls. If using your hands to form balls, it will help to chill the dough first. Place the balls on a cookie sheet lined with wax or parchment paper. Freeze macadamia balls for 30 or more minutes until set.

Melt chocolate and cream in microwave, 30 seconds or until melted. Stir until creamy and smooth. If using Lily’s chocolate chips, eliminate the cream.

Pierce each with a toothpick from the flat bottom of the Truffle and dip chilled balls into melted chocolate to coat the rounded top and sides. I don’t coat the flat bottom of the ball. Place back on lined cookie sheet, flat side down and refrigerate until set. Store truffles you will eat soon in the refrigerator. Keep truffles in the freezer for longer storage.