6 ounces semisweet chocolate,
2 tbsp margarine or butter
1/4 cup whipping (heavy) cream
1 tbsp shortening
1 cup semisweet or milk chocolate chips
3 tbsp chopped cashews
Directions
Heat semisweet chocolate in heavy 2-quart saucepan over low heat,
stirring constantly, until melted; remove from heat. Stir in
margarine. Stir in whipping cream and cashews.Refrigerate 10 to 15
minutes, stirring frequently, just until thick enough to hold a
shape. Drop mixture by teaspoonfuls onto aluminum foil-covered cookie
sheet. Shape into balls. (If mixture is too sticky, refrigerate until
firm enough to shape.) Freeze 30 minutes.Heat shortening and
chocolate chips over very low heat, stirring constantly, until
chocolate is melted and mixture is smooth; remove from heat. Dip
truffles, one at a time, into chocolate. Place on aluminum
foil-covered cookie sheet. Immediately sprinkle some of the truffles
with finely chopped nuts if desired.Refrigerate truffles about 10
minutes or until coating is set. Drizzle some of the truffles with a
mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk if desired.
Refrigerate just until set. Serve at room temperature. Store truffles
in airtight container. 15 CANDIES; 165 CALORIES PER CANDY.
Servings: 15 servings
Cashew Truffles Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Nut
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into antiquity, in truth as far back as the early Egyptians, and quite possibly further than that. In practice though, generally, these early cook books were just very simple pictorial instructions for meal preparation.
During the time of the Romans a man called Apicius compiled a collection of scripts which described recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and afters, something we still use today. He also describes how the Roman cooks were skilled in the use of many spices, including some that we all recognise like bay, mint and asafoetida. In the 15th century, the Crusaders brought back many new spices and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. These new culinary innovations prompted an explosion in manuscripts on cookery, most of which are kept safe in private libraries. When we get to the 1900s, cooking books were starting to become popular mostly due to increased literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Cashew Truffles recipe.
