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Divine Chocolate Truffles

Created by pastry chef Teresa Ewing, these vegan truffles feature some imaginative coatings. This recipe took third place in Divine Chocolate's recipe contest.
Ingredients
- 3/4 cup cashews
- 3/4 cup cold water
- 2 2/3 cups 70% dark chocolate, like Guittard Bittersweet Chocolate Onyx Wafers (plus more for dipping)
- toasted black and white sesame seeds (for rolling)
- toasted coconut (for rolling)
- Matcha tea (for rolling)
- chopped pistachios (for rolling)
Instructions
- Combine the cashews with cold water, and let soak for 2 hours.
- Place the soaked cashews and water in blender or food processor, and process on high speed until the mixture is the consistency of heavy cream. Set aside.
- Melt the chocolate gently, in a microwave or over a low burner. Allow the melted chocolate to cool until it's comfortable to work with.
- Fold in the cashew "cream," making sure not to stir too fast, so you don't create bubbles. Stir until smooth. Pour the mixture into a shallow dish, and refrigerate until it's set (2 hours or more).
- Once the chocolate is set, scoop out 1-ounce truffles; a small cookie scoop works well here. Roll in your hands to smooth, and place onto a parchment-lined baking sheet.
- Chill in the refrigerator for 5 minutes, while you place the sesame seeds, toasted coconut, chopped pistachios, and green (Matcha) tea in small dishes for rolling.
- Meanwhile, melt some more 70% chocolate to coat the truffles. Cool slightly, and transfer chocolate into a small bowl.
- Remove the shaped truffles from the refrigerator and, using a fork, dip into melted chocolate, twirling to coat evenly. Tap on the side of the bowl to remove excess chocolate.
- Coat truffles in seeds, toasted coconut, pistachios, or green tea, and set on a wire rack to harden, transferring them briefly to the refrigerator to set the chocolate.
Tips from our bakers
- Learning to temper and preserve that beautiful chocolate snap and sheen is not difficult, and it really makes a professional difference in your final product. Visit a basic guide to tempering chocolate for some advice from a pro.