Camilla Saulsbury demonstrates how to make dark chocolate truffles using bittersweet chocolate and cashew cream.
Bittersweet chocolate chips
1 1⁄3 Cup (21.33 tbs)
1/3-less-fat cream cheese
8 Ounce, softened
Natural cocoa powder
3⁄4 Cup (12 tbs)
Melt the chocolate in a microwave-safe bowl according to package directions. Beat the cream cheese in a medium bowl with an electric mixer until smooth and creamy. Blend in melted chocolate and vanilla. Refrigerate until firm.
Use a small cookie scoop or tablespoon to shape into 36 balls. Place cocoa on a dinner plate; generously roll and coat truffles in cocoa. Place on parchment or wax paper-lined cookie sheet. Refrigerate at least 1 hour. Store in an airtight container between sheets of parchment or wax paper. Makes 3 dozen truffles.
If you have always thought that this bittersweet confections take long hours of hard toil to prepare, you are going to be pleasantly surprised with this video. Flavorful, rich and treasure trove of nuts and chocolates, these little treats are especially a cinch to make. Camilla Saulsbury teaches you how to treat yourself to these scrumptious, homemade treat. Try it for yourself to know what a breeze it is.