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Cashew Truffles
6 Ounces semisweet chocolate,
2 tbs Margarine or butter
1/4 c Whipping (heavy) cream
1 tbs Shortening
1 c Semisweet or milk chocolate Chips
3 tbs Chopped cashews
Heat semisweet chocolate in heavy 2-quart saucepan over low heat, stirring
constantly, until melted; remove from heat. Stir in margarine. Stir in whipping
cream and cashews. Refrigerate 10 to 15 minutes, stirring frequently, just until
thick enough to hold a shape. Drop mixture by teaspoonfuls onto aluminum
foil-covered cookie sheet. Shape into balls. (If mixture is too sticky,
refrigerate until firm enough to shape.) Freeze 30 minutes.
Heat shortening and chocolate chips
over very low heat, stirring constantly, until chocolate is melted and mixture
is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place
on aluminum
foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely
chopped nuts if desired. Refrigerate truffles about 10 minutes or until coating
is set. Drizzle some of the truffles with a mixture of 1/4 cup powdered sugar
and 1/2 teaspoon milk if desired. Refrigerate just until set. Serve at room
temperature. Store truffles in airtight container.
Makes 15 Truffles
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