CHOCOLATE TRUFFLES

These chocolate truffles will steal everyone's heart. They are perfect for an Easter table, a Christmas gathering or any personal celebration you have in mind. You can confidently make them as a gift for someone you want to thank. These truffles are reminiscent of Ferrero Rocher candies, but in my opinion, mine are even tastier.

Ingredients

• 100 g of cashews

• 100 ml of plant-based milk

• 180 g of dark chocolate (at least 70% cocoa)

• 150 g of pecans (can be substituted with walnuts or hazelnuts without shells)

• A splash of vanilla extract

• 3-4 tablespoons of honey, agave syrup, date syrup, or another sweetener of your choice

Instructions

I soak the cashews in warm water for at least a few hours, preferably overnight. Before preparing the truffles, I rinse them in water once more.

I place the cashews and plant-based milk into a high-powered blender and blend everything until it reaches a creamy consistency.

For the truffle filling, I add honey or another sweetener of my choice and a splash of vanilla extract.

I melt the chocolate using a double boiler.

I chop the pecans into small pieces.

I pour half of the melted chocolate into the truffle filling, mix everything well, and then place it in the refrigerator for at least a couple of hours or 40 minutes in the freezer. The mixture should become thick like playdough, making it easy to shape into candies.

I keep the remaining chocolate in the double boiler.

Once the mixture has set, I shape the candies into elongated, round or cube forms - whatever I prefer.

When all the candies are ready, I heat the remaining chocolate again until it becomes liquid. I dip the candies into the chocolate, coat them well, then roll them in the chopped pecans and coat them again. I repeat this process until all the candies are fully coated in chocolate.

I place the candies in the refrigerator for at least an hour until the chocolate hardens.

BON APPETIT!