Easter II: Truffles

I've been meaning to make truffles ever since I found this recipe and since they somewhat resemble chocolate eggs, I did.

Also, these baked goods were for taking over to my parents' to celebrate Easter and my little brother is incredibly fond of chocolate.


It's a very simple recipe. Melt some chocolate (1 lb. or 450 g for 50 truffles) and blend 3/4 cup of cashews with 3/4 cup of cold water to make a cashew cream. Fold the cashew cream into the melted chocolate and refrigerate for 2 hours.


Make little balls out of the mixture and roll them in powdered sugar, cocoa powder, coconut or chopped hazelnuts. Store in the fridge. I halved the recipe and this is how they turned out:


Here's a close-up. They're very rich and chocolatey. My favourites were the coconut ones, because they soften the richness of it a little bit.