This is the kind of chocolate that keeps you awake at night. It would have kept me up, except I was pretty worn out from all the dancing - oh yeah, this wedding I went to? It had a six piece Balkan brass band. Excuse me.
The bride's lovely and talented friend was commissioned for three desserts - a cardamom tart, something else with gluten that I sadly ignored, and these cashew butter truffles. Each delicate orb was nestled in a little paper cup, resting on a fresh rose petal.
Christine Manoux's Cashew Butter Truffles
[modified from a Charlie Trotter recipe]
1 cup raw cashew butter
1 cup maple syrup
1 cup (good) cocoa powder
1/2 tsp vanilla seeds scraped from vanilla bean
1 tablespoon tamari
cocoa nibs, or other dry coating
-Combine and process all ingredients (minus nibs) in a food processor until smooth.
-Transfer to a shallow container and refrig for at least 4 hours.
-Using small spoons or other implement, scrape filling to make small balls.
-Cover/roll in the nibs to coat.
-Keep refrigerated as they are very soft.
-Eat with friends!
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