Cashew Truffles

1. 1

   In a food processor with a steel blade, process cashews until finely ground

2. 2

   Add confectioners sugar and powdered milk and continue processing until completely combined

3. 3

   Add egg white product, lemon juice and Madeira, and process until stiff dough forms

4. 4

   Scrape into a bowl, cover airtight and refrigerate at least 8 hours or up to 2 days

5. 5

   When ready to make the truffles, form the dough into 1-inch balls (slightly dampen your hands to minimize stickiness) and put on waxed paper

6. 6

   Refrigerate while melting the chocolate

7. 7

   Bring about 1 inch of water to just below simmering in a small skillet

8. 8

   Put semisweet chocolate chips in a 2-cup heatproof glass measure

9. 9

   Place glass measure in the water and stir the chips until melted

10. 10

    Leave glass measure in the simmering water while dipping

11. 11

    Remove dough balls from the refrigerator, and using a toothpick or small skewer, quickly swirl a ball in chocolate until completely coated

12. 12

    Let excess chocolate drip back into the glass measure

13. 13

    Put ball into a 1-inch paper petit four cup and gently remove toothpick

14. 14

    Repeat for remaining balls

15. 15

    If undipped balls get sticky, return them to fridge for a few minutes

16. 16

    Use a toothpick dipped in melted chocolate to fill in any toothpick holes

17. 17

    Refrigerate truffles until chocolate hardens

18. 18

    Put white chocolate chips in a small zip-lock bag and seal

19. 19

    Microwave until melted, checking after 30 seconds and then again every 15 seconds (It should not take much longer than a minute)

20. 20

    Knead the chips in the bag until smooth

21. 21

    Snip a tiny hole in one corner of the bag and squeeze decorative squiggles on truffles

22. 22

    Refrigerate until serving

* Per serving · 4 servings · Values may vary.