-
1
In a food processor with a steel blade, process cashews until finely ground
-
2
Add confectioners sugar and powdered milk and continue processing until completely combined
-
3
Add egg white product, lemon juice and Madeira, and process until stiff dough forms
-
4
Scrape into a bowl, cover airtight and refrigerate at least 8 hours or up to 2 days
-
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
Refrigerate while melting the chocolate
-
7
Bring about 1 inch of water to just below simmering in a small skillet
-
8
Put semisweet chocolate chips in a 2-cup heatproof glass measure
-
9
Place glass measure in the water and stir the chips until melted
-
10
Leave glass measure in the simmering water while dipping
-
11
Remove dough balls from the refrigerator, and using a toothpick or small skewer, quickly swirl a ball in chocolate until completely coated
-
12
Let excess chocolate drip back into the glass measure
-
13
Put ball into a 1-inch paper petit four cup and gently remove toothpick
-
14
Repeat for remaining balls
-
15
If undipped balls get sticky, return them to fridge for a few minutes
-
16
Use a toothpick dipped in melted chocolate to fill in any toothpick holes
-
17
Refrigerate truffles until chocolate hardens
-
18
Put white chocolate chips in a small zip-lock bag and seal
-
19
Microwave until melted, checking after 30 seconds and then again every 15 seconds (It should not take much longer than a minute)
-
20
Knead the chips in the bag until smooth
-
21
Snip a tiny hole in one corner of the bag and squeeze decorative squiggles on truffles
-
22
Refrigerate until serving
