National Chocolate-Covered Cashew Truffle Day | Chocolate-Covered Cashew Truffles – The Foodie Patootie

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!

National Chocolate-Covered Cashew Truffle Day | Chocolate-Covered Cashew Truffles

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!

National Chocolate-Covered Cashew Truffle Day | Chocolate-Covered Cashew Truffles
Recipe Type: Dessert
Author: The Foodie Patootie
Prep time:
Total time:
Serves: 30
Ingredients
  • 12 ounces mini semisweet chocolate chips
  • 3 tbsp unsalted butter
  • 1/3 cup heavy cream
  • Cashews, finely chopped
Instructions
  1. In a heavy saucepan over medium heat, combine the chocolate, butter, and heavy cream. Stir occasionally until chocolate is melted.
  2. Remove from heat and pour into casserole dish, covering dish with plastic wrap. Place in refrigerator for 2 hours.
  3. Remove from refrigerator. Using a melon baller, scoop out small balls of chocolate. Roll in cashews.

 Tomorrow: National Jellybean Day

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