Ingredients:
8 ounces toasted unsalted cashews
8 ounces confectioners’ sugar ( powdered)
1/3 cup instant powdered milk ( dry)
1/4 cup pasteurized egg whites
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
Directions:
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
Servings: Serve
Time preparation: 45 min.
Time total: 55 min.