Print Recipe

Cashew Truffles



  • 1 cup plus 2 tablespoons whipping cream
  • 1/4 cup butter
  • 12 ounces semisweet chocolate, cut into chunks
  • 6 ounces milk chocolate, cut into chunks
  • 1 teaspoon vanilla extract
  • 2 cups finely chopped cashews


  1. In small saucepan, bring cream and butter to a boil. Remove pan from heat.
  2. Add chocolates and vanilla extract and stir until mixture is creamy and smooth.
  3. Refrigerate for about 3 hours until firm enough to handle.
  4. Form into 1-inch balls, then roll in cashews.
  5. Store in refrigerator.


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