FESTIVE MEXICAN CHOCOLATE & KRAKEN RUM BALL TRUFFLES
1 cup raw cashews (soaked at least 2 hrs)
1 cup cold water
20 ounces good-quality chocolate chips
2-4 teaspoons vanilla extract
2 pinches of salt
1 cup good quality unsweetened cocoa powder
Blend soaked cashews & water until they become a thick cream. Melt chocolate chips in a double-broiler until creamy & smooth. *add the rum for Kraken Rum Balls Take the chocolate off heat and stir it together with cashew cream, vanilla & salt. This becomes the ganache. Refrigerate the ganache for 2 hours, then spoon into balls and roll into cocoa powder.
*add cinnamon & cayenne pepper to the cocoa powder for Mexican Chocolate.
For more variations and tips, visit Camilla @ http://enlightenedcooking.blogspot.com/2008/02/chocolate-truffles-vegan-dairy…