Hawaiian Vintage Chocolate Cashew Truffles

Recipe Ingredients

1 cup	237ml	Heavy cream
1		Vanilla bean - halved, and
		Seeds scraped from pod
1 lb	454g / 16oz	Hawaiian Vintage semisweet chocolate - finely chopped
1 tablespoon	15ml	Nocello
1 cup	146g / 5.1oz	Cashews - finely chopped,
		And lightly toasted

Recipe Instructions

In a saucepan, bring the cream and vanilla bean and seeds to a simmer over medium heat. Remove the pan from the heat and remove the vanilla bean. Add the chocolate and whisk until smooth. Mix in the Nocello. Cool completely, stirring occasionally, usually about 30 minutes. Chill the mixture, covered, until firm, usually 2 to 3 hours.

Line a baking sheet with waxed paper and place the chopped, toasted nuts in a medium bowl or baking dish. Using a melon baller, scoop out the truffle mixture to form 1-inch round balls. Roll lightly in your hands if necessary to shape, then roll in the nuts, pressing lightly so that nuts adhere to the truffle. Place truffles on prepared baking sheet, cover and chill until firm, about 2 hours.

This recipe yields about 40.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A24) - from the - TV FOOD NETWORK

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