How could I not include shots of the cashew cream? Don’t be intimidated, it is just cashews and water blended up. Seriously. Okay, I have a blendtec so it might take you a bit longer, but you get a thick creamy consistency when you blend them together, honest. This recipe is no where near original but it is so common I thought I would post it since I tend to add and subtract every time I make it.
But really, I love to bake for people. And it’s an excuse to make truffles for myself. I’ve recently switched over to this cashew based recipe after my last coworkers were “forced” to taste test between these and a cream cheeze based truffle that was my go-to recipe. Honestly I love adding flavour extracts to these, coconut is my fave and then rolled in coconut. However, I was out of coconut so I made them plain with vanilla from Penzeys. I doubt anyone will complain though! I rolled half in cocoa and powered sugar. I add the powdered sugar because the cocoa is just too harsh in my opinion. The others were rolled in toasted cashews with a bit of salt. A nice balance to the rich base. The Guittard chocolate is all used up, now I need a trip to TCHO!
originally from vegweb
- 3/4 cup raw cashews
- 3/4 cup water
- 1 pound good quality dark chocolate
- 1 teaspoon of vanilla (don't use imitation) or flavoured extract
- toasted salted cashews, cocoa powder, coconut or other toppings
- Blend the raw cashews with the water for a few minutes, until there are no cashew bits left and it has formed a heavy cream consistency.
- Melt the chocolate in a double boiler or microwave. Watch it in the microwave and check every 30 seconds.
- Fold the cashew cream into the melted chocolate. Take your time, you don't want to form bubbles or add too much air. Add the vanilla or flavoring when the chocolate is fully integrated with the cream.
- Cool in the fridge for 2 hours.
- Remove from fridge and use a melon baller or small cookie scoop to form balls. Roll in your favourite topping and store in fridge. These do well at room temperature for parties and such, but I would leave them in the fridge or freezer for longer term storage.