Sunbeam Fruit, Chocolate & Macadamia Christmas Truffles

Heat cream in small saucepan until just below boiling. Remove from heat and add chocolate. Set aside for 1 minute, then stir until melted.

Combine ½ cup of the currants and half of the macadamias in a bowl and set aside for decorating. Place remaining currants, sultanas and salt in a bowl, pour over the chocolate mixture and stir to combine. Refrigerate for 1-2 hours or until firm enough to roll.

Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and macadamia mixture, remaining macadamias or coconut. Store in the refrigerator and allow to soften slightly before serving.