Enrobed in edible gold powder, these creamy truffles will elevate any candy tray or dessert spread. They make an elegant gift as well.
I melt my chocolate in the microwave on high for 1 minute. Stir it with a silicone spatula and return to the microwave as needed for 15 seconds at a time, stir again. When you can see the edges are melted, then the middle will usually finish melting as you stir. This eliminates loss of chocolate around the edges of the TM bowl and blade when you are only doing a small amount. If using Callebaut which I recommend, it will also basically mean you have tempered chocolate which will mean you will have a nice shell on the outside of the truffles.
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- 300 Grams cashews
- 60 Grams chocolate white, in pieces BUY
- 40 Grams dark muscavado or dark brown sugar
- ½ Teaspoons almond extract
- 2 Teaspoons vanilla bean paste BUY
- 1 Teaspoon pink salt flakes BUY
- 300 Grams chocolate white BUY
- Edible gold powder (optional)
Place cashews on a lined baking tray into cold oven set to 200°C. Roast for 10 minutes
In the meantime, place 60g white chocolate into Thermomix bowl and mill 10 sec/speed 10.
Add remaining truffle ingredients including the roasted nuts that are still hot straight from the oven.
Blend 2 min/speed 6, stopping to scrape down sides of bowl and lid as needed
Cool mixture before forming into balls. Cool to room temperature before continuing.
Melt the white chocolate one half at a time, I used a microwave as this yields more chocolate that is usable for dipping.
Dip the balls and allow to set on a clean tray and firm up.
When completely set, brush with gold powder.
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