Cashew truffles

 
                              Cashew Truffles
 
 Recipe By     : Jolene Fincher 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Truffles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Ounces semisweet chocolate,
    2      tb            Margarine or butter
      1/4  c             Whipping (heavy) cream
    1      tb            Shortening
    1      c             Semisweet or milk chocolate Chips
    3      tb            Chopped cashews
 
   Heat semisweet chocolate in heavy 2-quart saucepan over low heat, stirring
   constantly, until melted; remove from heat. Stir in margarine. Stir in
   whipping cream and cashews.Refrigerate 10 to 15 minutes, stirring
   frequently, just until thick enough to hold a shape. Drop mixture by
   teaspoonfuls onto aluminum foil-covered cookie sheet. Shape into balls. (If
   mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30
   minutes.Heat shortening and chocolate chips over very low heat, stirring
   constantly, until chocolate is melted and mixture is smooth; remove from
   heat. Dip truffles, one at a time, into chocolate. Place on aluminum
   foil-covered cookie sheet. Immediately sprinkle some of the truffles with
   finely chopped nuts if desired.Refrigerate truffles about 10 minutes or
   until coating is set. Drizzle some of the truffles with a mixture of 1/4
   cup powdered sugar and 1/2 teaspoon milk if desired. Refrigerate just until
   set. Serve at room temperature. Store truffles in airtight container. 15
   CANDIES; 165 CALORIES PER CANDY.
 
                    
 
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