Encouraged by the huge success of the Mandelspritzegeback I tried a second recipe, Cinnamon Cognac Truffles from Thorsten’s blog.
My son felt I should not have rolled the truffles in cocoa powder but just dipped them in chocolate, cooled and piped strings of white chocolate around them. I think I will do that the next time I make these. My daughter wished and wished I stuck to the original recipe which has all her favourite ingredients – white chocolate especially – but I wanted to make it vegan.
I used cognac as suggested in the recipe but I am sure any other flavoured liqueur such as Kahlua, Tia Maria or Bailey’s Irish Cream would have been as good here.
Dessert: Cinnamon Cognac Truffles
Yield: I did not check but I think we got nearly 25-30 truffles, a size larger than marbles
Ingredients: – (Measurements are approximate and close to original recipe)
Cashew butter – 1/2 cup
(Soak about 15-20 big cashews in just enough soymilk for 1-2 hours and grind to a thick butter)
Ground Sugar – 4tbsp. approx.
(I tasted and added till it felt right as I don’t fancy very sweet things but had to compensate as I was using dark chocolate)
1tbsp. – ground cinnamon
2tbsp. – cognac
Dark chocolate – 250g. + 1 tbsp oil
Cocoa powder – to roll
Once you have ground the cashews to almost smooth butter, add sugar and cinnamon and give a few turns to blend.
Scrape into a bowl and mix well.
Melt the dark chocolate with oil in spurts of 20s at low power in m/w till melted.
Remove, add cognac and blend. Add this to the cashew mix. Mix well to blend everything. Refrigerate for about 2hours so that the mixture is firm.
Remove and use a melon baller to make uniform balls with your palm.
Roll over sieved cocoa powder and store in an airtight container in the fridge. Since this vegan version does not have butter to hold the truffles firm, I preferred not to serve them at room temperature but straight out of the fridge. The last few remained outside for about half an hour and I found that the cocoa covering had melted into the truffles.
These taste great and make nice bite sized kiddy snacks too provided you add a bit of icing sugar to the cocoa before dusting. The covering is a little bitter but works well for adults.