National Chocolate-Covered Cashew Truffle Day | Chocolate-Covered Cashew Truffles
Welcome to National Chocolate-Covered Cashew Truffle Day, y’all!
I don’t generally eat truffles except for about once per month when I stop into Godiva and get my freebie truffle. I don’t even care for chocolate that much so basically, I go into Godiva for free stuff because it’s free and for no other reason.
Yesterday I looked up how to make chocolate truffles because I was pretty convinced that it would be the most difficult thing ever and would take me the entire day to make. I looked up a whole bunch of truffle recipes to make sure my eyes were not deceiving me, but no, the most basic truffle (which this recipe is) is EASY!
I must be honest with you all though and say that while the truffles were easy and only needed 4 ingredients, including the cashews, it was messy. I’m assuming these are the kinds of things that you improve upon as you make more, but for this first time, I had chocolate all over the counters, my palms, and in a sauce pot. Whoops.
The thing is, you have to roll the melted chocolate in your palms to form a ball and then roll again in the cashews. It’s a pretty messy experience for everything involved. Down the line I’d like to experiment and make different kinds of truffles. Stay tuned!
- 12 ounces mini semisweet chocolate chips
- 3 tbsp unsalted butter
- 1/3 cup heavy cream
- Cashews, finely chopped
- In a heavy saucepan over medium heat, combine the chocolate, butter, and heavy cream. Stir occasionally until chocolate is melted.
- Remove from heat and pour into casserole dish, covering dish with plastic wrap. Place in refrigerator for 2 hours.
- Remove from refrigerator. Using a melon baller, scoop out small balls of chocolate. Roll in cashews.