From the kitchen
Cashew Milk Chocolate Truffles
Rich dark chocolate ganache truffles made with thick cashew cream instead of heavy cream.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 10 oz Dark Chocolate, finely chopped
- 3/4 cup Thick Cashew Cream (see Dairy Staples chapter)
- 1 tbsp Butter
- Cocoa Powder, for rolling
Method
- Place the chopped chocolate in a heatproof bowl.
- Heat the cashew cream until just steaming, not boiling, then pour over the chocolate.
- Let sit 2 minutes, then whisk in the butter until completely smooth.
- Chill the ganache at least 3 hours, until firm enough to scoop.
- Roll into balls and coat in cocoa powder; keep refrigerated.
Kitchen note
Because thick cashew cream carries real fat content, this ganache sets up closer to a heavy-cream version than a ganache made with a leaner plant milk elsewhere in this series.
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