Today is Chocolate Covered Cashew Truffle Day! And I can’t find anything on-line to tell me how it came to be (if someone finds something, leave a comment- please!).
So, without a story to
bore you educate you with, I’ll just jump right in to say that I wanted a truffle that didn’t have big pieces of cashew on the inside. I still wanted somewhat of a smooth consistency. I found it in making a cashew cream and using that instead of heavy whipping cream. Cashew cream is just cashews pureed with water until it reaches a creamy consistency (see, we learn something new every day!).
Once the truffle mixture has chilled, it is scooped, rolled into balls, and rolled in finely chopped cashews. The finished truffles need to be kept refrigerated, as they are a little on the soft side. The truffle mixture would make a delicious center if you wanted filled chocolates (using chocolate molds) for a special occasion!
Chocolate Covered Cashew Truffle Day
Recipe adapted from Garden County Cooking
Makes: 30 truffles
Prep time: 5 hours (1 hour active, 4 hours resting)
2/3 cup + 1/2 cup raw cashews, toasted and divided
2/3 cup cold water
1 3/4 cups semi-sweet chocolate chips
1/8 teaspoon sea salt
In a blender, combine 2/3 cup cashews and the cold water. Puree until completely combined. Note: the mixture will look creamy but will not be 100% smooth. Pour the cashew cream into a medium-sized sauce pan. Add in the chocolate chips and heat over medium-low heat. Stir continuously until the chocolate has melted and the mixture is smooth (remember, it still won’t be 100% smooth because of the cashews!). Remove the pan from the heat and let cool. Once the mixture has cooled, cover the top with plastic wrap and place in the refrigerator for at least 4 hours (I left mine overnight).
After 4 hours remove the mixture from the refrigerator. Scoop the truffle mixture by using a small ice cream scoop, and place onto a cookie sheet that has been lined with wax paper. After all the mixture has been scooped, place the cookie sheet into the refrigerator while you process the remaining cashews.
Using the remaining 1/2 cup cashews, finely chop the cashews either by hand or in a food processor. Place the cashews into a shallow bowl or container. Remove the truffles from the refrigerator, roll each one into a ball and roll in the chopped cashews. Place on a serving plate and serve immediately, or wrap the serving plate lightly with plastic wrap, and store in the refrigerator until ready to serve.
Made with love, not calories!