6 oz. semi-sweet chocolate pieces
1 tablespoon butter
6 oz. white chocolate pieces
1 1/2 cups whipping cream
2 tablespoons finely-minced macadamia nuts
2 tablespoons confectioner’s sugar
3 oz. semi-sweet chocolate pieces
1 teaspoon corn oil
Melt 6 oz. semi-sweet chocolate pieces and butter in top of double boiler over hot (not boiling) water. Remove from heat but keep pan over warm water.
Spread a thin layer of chocolate over insides of 12 pleated miniature foil cupcake liners. Refrigerate 1 hour or until firm. Gently peel off foil from cups; keep cups refrigerated until ready to fill. In top of double boiler, melt white chocolate and 1/4 cup whipping cream. Remove from heat; cool 20 minutes.
Beat remaining whipping cream with the sugar until soft peaks form (do not over beat). Fold 1/2 of the whipped cream into the white chocolate mixture. When blended, fold in remaining whipped cream and macadamia nuts just until blended.
Spoon into chocolate shells. Refrigerate until serving time.
Melt 3 oz. semi-sweet chocolate pieces with oil in top of double boiler. When ready to serve, drizzle melted chocolate over each filled shell.