Cashew Truffle Surprise Recipes

CASHEW TRUFFLE SURPRISE

Steps:

• Cook and stir chocolate and cream in saucepan on low heat until chocolate is completely melted. Stir in vanilla. Refrigerate 1 hour or until firm. Meanwhile, reserve 30 nut halves. Finely chop remaining nuts.
• Shape chocolate mixture into 30 (1-inch) balls with melon baller or teaspoon. Insert 1 nut half into center of each ball; reshape ball to enclose nut. (Balls need not be perfectly round.) Roll in chopped nuts.
• Place in waxed paper-lined rimmed baking sheet. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator. Remove from refrigerator 30 min. before serving to soften slightly.

SPOOKY SURPRISE TRUFFLES

Steps:

• Pour the cream into a pan and bring just to the boil. Put the chocolate in a large bowl, then pour over the hot cream. Stir until the mixture is smooth and all the chocolate has melted. Leave to cool, then transfer to the fridge and chill for 2 hrs, or until solid.
• Scoop out a teaspoonful of the mixture, poke a caper, sweet or piece of olive into the centre and roll into a walnut-size ball with your hands. Repeat with the remaining fillings, then roll the remaining mixture into balls without any filling. Roll the truffles in cocoa or sprinkles. Chill until ready to serve.

CHOCOLATE CASHEW TRUFFLE BARS RECIPE

Steps:

• Preheat oven to 350 degrees F. Line a 9-by-13-inch cake pan with nonstick foil. Set aside.
• Bottom brownie layer:
• Whisk in the chopped unsweetened chocolate, stirring until smooth. Beat in sugar until combined. Add eggs, one at a time, beating on medium speed with an electric mixer until well-mixed. Mix in flour and vanilla. Fold in cashews and mini chocolate chips. Pour batter into prepared pan.
• Bake 25 minutes. Do not overbake. Cool on a rack to room temperature before adding the topping.
• Truffle Topping:.
• Pour 1/2 inch of water in the bottom section of a double-boiler and bring to a simmer. Place chopped dark or semi-sweet chocolate in the top section of the double-boiler and place on top of simmering water. Remove from heat and stir chocolate until melted and smooth. Set top bowl of chocolate aside.
• Empty water from bottom section, add heavy whipping cream and corn syrup. Bring slowly to a boil, mixing to combine. Pour cream mixture into melted chocolate, whisking until smooth. This is the ganache. Let the ganache cool 5 to 7 minutes until it thickens to a custard consistency. Whisk in softened butter. Let cool completely to room temperature, then briskly whisk the ganache until it lightens in color.
• Lift brownies from the pan using the foil. Peel down the sides. Cut the brownies into 1-inch squares and separate the squares about 1/4-inch apart.
• Mix white chocolate chips and cashews together. In a hand chopper or food processor, chop until pieces are no more than 1/4-inch in size.
• Pour chocolate ganache evenly over cut brownies so that it drips down the sides in between each square. Sprinkle with chopped white chocolate and cashews. Let rest at room temperature until chocolate ganache sets up.
• Store chocolate cashew truffle bars in a covered container to keep them from drying out. Serve these truffle squares at room temperature for best flavor and texture.
• Yield: about 72 (1-inch) squares.