If you thought truffles were difficult to make, think again. I was also under the same impression until I found this recipe off of Food.com. Now truffles fall under the “really impressive looking but actually hella easy” category in my repertoire. The hardest part is cleaning the blender. Gosh, I hate cleaning blenders. But for these wonderful balls of pure chocolate heaven, it’s totally worth it.
Vegan Chocolate Truffles
– 3/4 cup raw cashews
– 3/4 cup cold water
– 1 lb. bittersweet chocolate
– cocoa powder
Put the cashews and cold water in the blender and blend for 1-2 minutes. Don’t be shy with the timing, as you want it to be really smooth and like heavy cream. Scrape down the sides and blend again until smooth.
In a double boiler, heat the chocolate until it’s melted and then let cool a bit. Don’t let water get in there or the chocolate will seize up. Once the chocolate is cool enough to work with, fold in the cashew cream. It will look pretty like this:
Stir until uniform and try not to eat all of it right then and there. Get ready to have some patience! Cool in the fridge for 2 hours. After solidified take it out and use a spoon (ice cream scoop works good for this) to make balls. The palms of your hands will probably get chocolate all over them, but that’s okay since you get to lick it off later.
Make a plate/bowl of cocoa powder and roll one ball at a time in the cocoa powder before putting in a Tupperware to store…or eat right then and there. You can play around with other toppings too. I did half cocoa powder and half left over topping from my Mochi Truffles, which basically consisted of cocoa powder, powdered sugar and dried coconut flakes whizzed in the food processor. There ever-important inside shot: