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Stumble this recipeRecipe: Vegan Truffles edit
Created by: Anonymous
Edited by: Barnaby Dorfman, Denise Wetherell
edit Ingredients
1 |
pound bittersweet chocolate (broken into smallish pieces) |
¾ |
cup raw cashews |
¾ |
cup cold water |
edit Preparation
Step 1 |
Start melting the chocolate in a double boiler |
Step 2 |
Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes a long time). Scrape the sides down and blend again until the mixture is the consistency of heavy cream. |
Step 3 |
Turn off the heat on the chocolate and fold in the cashew cream (making sure not to stir too fast or you'll create bubbles). |
Step 4 |
Cool in the fridge for 2 hours (to set). |
Step 5 |
Using a spoon, take out a small ball or ganache, roll in cocoa powder |
Step 6 |
Store in fridge or freezer |
edit Tools
edit About Vegan Truffles
I learned this recipe from Billy Magic back in the old vegan-l mailing list days... I wonder what ever happened to him.
What a great recipe - perfect for Valentine's Day! I usually make truffles with Silk soy milk, but I can't wait to try them with the cashew cream.
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