Vegan Truffles
By: Anonymous
Published: Sunday, January 3, 2010 - 1:48am

Ingredients




1 pound bittersweet chocolate (broken into smallish pieces)
3/4 cup raw cashews
3/4 cup cold water
cocoa powder

Preparation

1 Start melting the chocolate in a double boiler 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. 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). 4 Cool in the fridge for 2 hours (to set). 5 Using a spoon, take out a small ball or ganache, roll in cocoa powder 6 Store in fridge or freezer

About


I learned this recipe from Billy Magic back in the old vegan-l mailing list days...  I wonder what ever happened to him.

Comments:
Mary Lawrence

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.