Cashew Truffles Recipes

VEGAN TRUFFLES

Steps:

• Line a baking sheet with parchment paper. In a medium bowl, combine the cashew cream and chocolate chips. Place the bowl over a pan of barely simmering hot water. Stir occasionally until the chocolate has melted and the mixture is smooth, about 2 minutes. Remove the pan from the heat and whisk in the agave syrup, vanilla and orange zest. Refrigerate the mixture until firm, about 1 hour.
• With a small ice cream scoop or a tablespoon-size round measuring spoon, spoon out the mixture onto the prepared baking sheet. With damp hands, roll the mixture into balls and return to the baking sheet. Refrigerate until firm, about 1 hour. Roll the truffles in your desired toppings and serve.
• In a small bowl, combine the water and cashews. Let soak for at least 2 hours or overnight at room temperature.
• In a blender, blend the cashews and water at high speed until creamy and smooth, about 1 minute.

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.

CASHEW TRUFFLES

Steps:

• In a food processor with a steel blade, process cashews until finely ground
• Add confectioners sugar and powdered milk and continue processing until completely combined
• Add egg white product, lemon juice and Madeira, and process until stiff dough forms
• Scrape into a bowl, cover airtight and refrigerate at least 8 hours or up to 2 days
• When ready to make the truffles, form the dough into 1-inch balls (slightly dampen your hands to minimize stickiness) and put on waxed paper
• Refrigerate while melting the chocolate
• Bring about 1 inch of water to just below simmering in a small skillet
• Put semisweet chocolate chips in a 2-cup heatproof glass measure
• Place glass measure in the water and stir the chips until melted
• Leave glass measure in the simmering water while dipping
• Remove dough balls from the refrigerator, and using a toothpick or small skewer, quickly swirl a ball in chocolate until completely coated
• Let excess chocolate drip back into the glass measure
• Put ball into a 1-inch paper petit four cup and gently remove toothpick
• Repeat for remaining balls
• If undipped balls get sticky, return them to fridge for a few minutes
• Use a toothpick dipped in melted chocolate to fill in any toothpick holes
• Refrigerate truffles until chocolate hardens
• Put white chocolate chips in a small zip-lock bag and seal
• Microwave until melted, checking after 30 seconds and then again every 15 seconds (It should not take much longer than a minute)
• Knead the chips in the bag until smooth
• Snip a tiny hole in one corner of the bag and squeeze decorative squiggles on truffles
• Refrigerate until serving