Cashew Truffles

[Guest guest]

These intense nuggets of heaven go a long way. I wish I could remember where I

found the original recipe, so I could give credit to the author!!!!! When I

first made them, I was certain that I'd have to add confectioner's sugar to the

truffle mixture, as it was very runny, but amazingly it firmed up in the fridge.

I did have to return the mixture to the fridge several times during the rolling

process, as the kitchen was very warm. Oh I wish I had a large marble slab for

candy making! Love to all, Jeanne in GA and thanks to the originator of the

recipe!

 

Cashew Truffles

 

1 bag semisweet chocolate chips or a mixture of semi-sweet and milk chocolate

4 Tablespoons butter

1/2 cup whipping (heavy) cream

1 - 2 Tablespoons shortening

1 package white chocolate chips

2 cups chopped cashews

Additional chopped cashews

 

Heat semisweet chocolate in heavy 2-quart saucepan over low heat, stirring

constantly, until melted; remove from heat. Stir in margarine. Stir in whipping

cream and cashews. Refrigerate about 2 hours, stirring frequently, just until

thick enough to hold a shape.

 

Shape into teaspoon sized balls. If mixture becomes sticky, refrigerate until

firm enough to shape. Freeze 30 minutes.

 

Line two large cookie sheets with waxed paper and dust with chopped cashews.

 

Heat shortening and white chocolate chips over very low heat, stirring

constantly, until chocolate is melted and mixture is smooth; remove from heat.

Dip truffles, one at a time, into chocolate. Place on prepared cookie sheets,

then gently roll around a little to get some of the cashews on the white

chocolate covering. Refrigerate truffles until coating is set.

 

Serve at room temperature. Store truffles in an airtight container.

 

We did one batch rolled in plain confectioner's sugar, which was a LOT easier

but the others, dipped in white chocolate, are more worthy of being a holiday

gift, lol. (Not to mention his brother could have eaten the entire batch.)

 

 

 

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