Cashew Truffle Surprise Food

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 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

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.