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Ingredients
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| Qty. |
Unit |
Ingredient |
| 3/4 |
c |
raw cashews |
| 3/4 |
c |
cold water |
| 1 |
lb |
bittersweet chocolate |
| 1/2 |
c |
cocoa powder |
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Instructions
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1) Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes a long time).
2) Scrape the sides down and blend again until the mixture is the consistency of heavy cream.
3) Meanwhile, in a double boiler, heat the chocolate until it's all melted.
4) Cool the chocolate until it's comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you will create bubbles).
5) Cool in the fridge for 2 hours (to set).
6) Take out a small ball, roll in cocoa powder and store in fridge/freezer.
7) Repeat until done.
8) Other methods used - add a bit of cognac, grand mariner or Bailey's to the water. Also try melting a little bit of dark chocolate and place each truffle in your palm with a splash of melted chocolate, then dip them in cocoa. The effect is a sort of thin chocolate shell and a soft truffle center, like a real truffle. Others rolled the truffles in cocoa powder, coconut, and finely crushed graham cracker crumbs.
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Source
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Recipezaar - recipe by Zeke Koch
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