Cashew Truffles

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 8 ounces toasted unsalted cashews
• 8 ounces confectioners' sugar (powdered)
• 1/3 cup instant powdered milk (dry)
• 1/4 cup pasteurized egg
• 1 teaspoon lemon juice
• 1 tablespoon madeira wine
• 36 petit four paper cups (1-inch)
• 6 ounces semi-sweet chocolate chips
• 2 ounces chocolate chips

Recipe

• 1 in a food processor with a steel blade, process cashews until finely ground
• 2 add confectioners sugar and powdered milk and continue processing until completely combined
• 3 add egg product, lemon juice and madeira, and process until stiff dough forms
• 4 scrape into a bowl, cover airtight and refrigerate at least 8 hours or up to 2 days
• 5 when ready to make the truffles, form the dough into 1-inch balls (slightly dampen your hands to minimize stickiness) and put on waxed paper
• 6 refrigerate while melting the chocolate
• 7 bring about 1 inch of water to just below simmering in a small skillet
• 8 put semisweet chocolate chips in a 2-cup heatproof glass measure
• 9 place glass measure in the water and stir the chips until melted
• 10 leave glass measure in the simmering water while dipping
• 11 remove dough balls from the refrigerator, and using a toothpick or small skewer, quickly swirl a ball in chocolate until completely coated
• 12 let excess chocolate drip back into the glass measure
• 13 put ball into a 1-inch paper petit four cup and gently remove toothpick
• 14 repeat for remaining balls
• 15 if undipped balls get sticky, return them to fridge for a few minutes
• 16 use a toothpick dipped in melted chocolate to fill in any toothpick holes
• 17 refrigerate truffles until chocolate hardens
• 18 put chocolate chips in a small zip-lock bag and seal
• 19 microwave until melted, checking after 30 seconds and then again every 15 seconds (it should not take much longer than a minute)
• 20 knead the chips in the bag until smooth
• 21 snip a tiny hole in one corner of the bag and squeeze decorative squiggles on truffles
• 22 refrigerate until serving