Dark Chocolate Cashew Cream Truffles

Dark Chocolate Cashew Cream Truffles
Recipe from Vegan Chocolate by Fran Costigan
“These were really meant to be just a quick experiment in trying out a recipe from Fran Costigan’s new cook book, but then they turned into a pop one…or 3 every night kind of addiction.  Plus, these are seriously the easiest truffles you have ever seen with so many possibilities! I opted for a simple coating of chocolate and dusting of powdered sugar, but crushed nuts or candy canes would probably be perfect for these.”
For the cashew cream:

1 cup cashews, soaked overnight

2/3 cup water

1/4 cup maple syrup

1 teaspoon vanilla extract

For the truffles:

7 ounces dark chocolate, finely chopped

1 teaspoon vanilla extract

8 ounces semisweet chocolate, melted

Powdered sugar, for dusting


– To prepare the cashew cream:

– Combine cashews, water, maple syrup, and vanilla extract in the bowl of a food processor fitted with a blade. Process until smooth. This could take a few minutes, but keep processing until smooth. Pour the cashew cream into a saucepan and set aside.

– To prepare the truffles:

– Line a square baking dish with parchment paper, set aside.

– Heat the cashew cream that was placed into a saucepan over low heat, add dark chocolate and continuously stir until chocolate is completely melted. Remove from heat and stir in vanilla extract. Pour ganache into the prepared square baking dish. Refrigerate for 2 hours, then freeze for 4 hours or overnight.

– After ganache has been frozen, remove from pan and let thaw at room temperature for a few minutes until softened. Cut ganache into square pieces. Transfer pieces to a cookie sheet or cooling rack placed over a baking sheet. Pour melted semisweet chocolate over all pieces, coating each piece in chocolate. Allow to harden at room temperature, then transfer to refrigerator or freezer to store.

Hawaiian Vintage Chocolate Cashew Truffles
Recipe courtesy of Emeril Lagasse
SHOW:The Essence of Emeril
Total Time: 5 hr 20 min
Prep: 5 hr
Cook: 20 min
Yield: About 40
1 cup heavy cream
1 vanilla bean, halved, seeds scraped from pod
1 pound Hawaiian Vintage Chocolate semisweet chocolate, finely chopped
1 tablespoon Nocello
1 cup cashews, finely chopped and lightly toasted
In a saucepan, bring the cream and vanilla bean and seeds to a simmer over medium heat. Remove the pan from the heat and remove the vanilla bean. Add the chocolate and whisk until smooth. Mix in the Nocello. Cool completely, stirring occasionally, usually about 30 minutes. Chill the mixture, covered, until firm, usually 2 to 3 hours.
Line a baking sheet with waxed paper and place the chopped, toasted nuts in a medium bowl or baking dish. Using a melon baller, scoop out the truffle mixture to form 1-inch round balls. Roll lightly in your hands if necessary to shape, then roll in the nuts, pressing lightly so that nuts adhere to the truffle. Place truffles on prepared baking sheet, cover and chill until firm, about 2 hours.
Thank you, Skeen for the recipe! xoxo