CHOCOLATE-MACADAMIA CHEESECAKE TRUFFLES
"Tiny orbs dense with chocolate, dusted in cocoa, nuts, or other finery, and often seated in gold foil cups, truffles are like the sophisticated and prosperous cousins of fudge. These particular truffles provide the added pleasure of cheesecake."
2 cups vegan semisweet chocolate chips
1 (8 ounce) container vegan cream cheese
2 cups confectioners' sugar
2 tablespoons pure vanilla extract
1 cup ground macadamia nuts
Melt the chocolate chips in a double boiler or microwave.
In a food processor, combine the cream cheese, sugar, and vanilla and process until well mixed. Add the melted chocolate chips and blend until well mixed. Transfer the mixture to a bowl and refrigerate until chilled, at least 2 hours.
Roll the chilled the mixture into 1-inch balls and place them on an ungreased baking sheet.
Place the ground macadamia nuts in a shallow bowl and roll the chilled balls in them, turning to coat. Transfer the truffles to a serving platter, refrigerate for 30 minutes, and serve. Cover and refrigerate any leftovers.
Makes about 20 truffles
Source: 1,000 Vegan Recipes by Robin Robertson
"Tiny orbs dense with chocolate, dusted in cocoa, nuts, or other finery, and often seated in gold foil cups, truffles are like the sophisticated and prosperous cousins of fudge. These particular truffles provide the added pleasure of cheesecake."
2 cups vegan semisweet chocolate chips
1 (8 ounce) container vegan cream cheese
2 cups confectioners' sugar
2 tablespoons pure vanilla extract
1 cup ground macadamia nuts
Melt the chocolate chips in a double boiler or microwave.
In a food processor, combine the cream cheese, sugar, and vanilla and process until well mixed. Add the melted chocolate chips and blend until well mixed. Transfer the mixture to a bowl and refrigerate until chilled, at least 2 hours.
Roll the chilled the mixture into 1-inch balls and place them on an ungreased baking sheet.
Place the ground macadamia nuts in a shallow bowl and roll the chilled balls in them, turning to coat. Transfer the truffles to a serving platter, refrigerate for 30 minutes, and serve. Cover and refrigerate any leftovers.
Makes about 20 truffles
Source: 1,000 Vegan Recipes by Robin Robertson
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