Simple. Elegant. Godiva will have nothing on you.
Shockingly easy yet delicious, these make great gifts or a great addition to a holiday dessert tray. The taste and quality of the truffles will be determined by the quality of the chocolate you use.
I like to use the Whole Foods Brand vegan semi-sweet chocolate chips which are gluten-free. Bakers, Hershey and Nestles semi-sweet chocolate chips are all gluten-free according to this Celiac's Guide—if you want to use a chocolate readily available at most grocery stores.
Truffles
3/4 C. water
3/4 C. cashews
1 pound gluten-free vegan semi-sweet or dark chocolate (chocolate chips work well)
1. Combine cashews and water in a vita-mix (or blender).
2. Blend until smooth and creamy.
3. In sauce pan melt chocolate over low heat.
4. Stir chocolate constantly until thoroughly melted.
5. In a separate bowl combine melted chocolate and cashew mixture stirring thoroughly.
6. Put bowl in refrigerator until chocolate mixture hardens (about 1-2 hours).
7. Scoop out with mellon baller or small spoon and roll into round balls.
8. Roll in cocoa powder, shredded coconut or toasted coconut (recipe below).
Toasted Coconut
2 Cups shredded coconut (Sweetened or unsweetened according to your preference)
1. Preheat oven to 375.ยบ
2. Spread coconut thinly over cookie sheet.
3. Bake for 6-7 minutes toss coconut with spatula.
4. Bake for another 6-7 minutes until browned.
Coming up Next:
Easy, elegant truffle wrappers
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