Hawaiian chocolate truffles topped with cashew nuts – detailed cooking recipe. Share with friends: 
Time: 1 hour. 20 minutes. plus time to harden Difficulty: medium Quantity: 40pcs Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. l walnut flavored italian nocello walnut
- 450 gr finely chopped semisweet chocolate
- 1 tbsp. fat cream
- 1 halved vanilla bean (scrape seeds with sash)
- 1 tbsp. finely chopped and lightly roasted cashew nuts
Recipes with similar ingredients: semi-sweet chocolate, liquor, vanilla pod, cashew nuts, cream
Recipe preparation:
- In a saucepan over medium heat, bring the cream to a boil vanilla pod and its seeds. Remove the pan from the heat and remove vanilla pod. Add chocolate and mix until smooth. condition. Stir in Nocello liquor. Cool completely stirring occasionally for about 30 minutes. Cool the mixture covering the pan with a lid until it thickens and becomes dense, 2-3 hours
- Cover the pan with parchment paper and lay the sliced roasted cashew nuts in a medium-sized bowl or in a mold for baking. A spoon for cutting balls of fruit pulp, collect truffle mixture to make balls with a diameter of 2.5 see. Roll them in your hands a little if you need to give them the correct shape, then roll in the nuts, pressing lightly to nuts stuck to sweets. Put truffles on prepared pan, cover and refrigerate until candy harden for about 2 hours
