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Categories:Viewed: 30 - Published at: 7 years ago
Ingredients
- 8 ounces toasted unsalted cashews
- 8 ounces confectioners' sugar (powdered)
- 13 cup instant powdered milk (dry)
- 14 cup pasteurized egg white
- 1 teaspoon lemon juice
- 1 tablespoon madeira wine
- 36 petit four paper cups (1-inch)
- 6 ounces semi-sweet chocolate chips
- 2 ounces white chocolate chips
Method
- In a food processor with a steel blade, process cashews until finely ground
- Add confectioners sugar and powdered milk and continue processing until completely combined
- Add egg white product, lemon juice and Madeira, and process until stiff dough forms
- Scrape into a bowl, cover airtight and refrigerate at least 8 hours or up to 2 days
- 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
- Refrigerate while melting the chocolate
- Bring about 1 inch of water to just below simmering in a small skillet
- Put semisweet chocolate chips in a 2-cup heatproof glass measure
- Place glass measure in the water and stir the chips until melted
- Leave glass measure in the simmering water while dipping
- Remove dough balls from the refrigerator, and using a toothpick or small skewer, quickly swirl a ball in chocolate until completely coated
- Let excess chocolate drip back into the glass measure
- Put ball into a 1-inch paper petit four cup and gently remove toothpick
- Repeat for remaining balls
- If undipped balls get sticky, return them to fridge for a few minutes
- Use a toothpick dipped in melted chocolate to fill in any toothpick holes
- Refrigerate truffles until chocolate hardens
- Put white chocolate chips in a small zip-lock bag and seal
- Microwave until melted, checking after 30 seconds and then again every 15 seconds (It should not take much longer than a minute)
- Knead the chips in the bag until smooth
- Snip a tiny hole in one corner of the bag and squeeze decorative squiggles on truffles
- Refrigerate until serving
