Cashew Butter Candy
If usuallt we are used to eat Ferrero Rocher candy and we know how good they are, the same good thing comes out from this post. But these candies are made from Natty “Kašu” nut butter! In the filling there is also a cream cheese- and Cointreau liqueur cream. With cashew butter in it. The candy is covered in a wonderful milk chocolate glaze with almond crumbs.
Recipe:
130 g of warm cottage cheese
130 g of whipped cream
85 g of condensed milk
15 g of cointreau liqueur
2 tablespoons Natty cashew butter
Chocolate glaze:
200 g of milk chocolate
2 tablespoons coconut oil
For decoration:
Almond chips
Whip the whipped cream to a strong foam. Mix together the cream cheese, condensed milk and Cointreau liqueur. Add the whipped cream, stirring gently, and place the mixture in the silicone molds. The silicone mold should be specially designed for making truffles. Of course, you can use any other silicone shape, for example, small silicone forms, so it will look like candy.
Once the mixture is in the molds, put them in the refrigerator to freeze.
At the same time prepare balls (4 grams) from Natty “Kašu” nut butter and push them inside cream cheese and whiped cream inside the mold. Refrigerate the forms and freeze completely.
When the candies are frozen, remove them from the molds and melt them together with matching truffel and then put them back in the refrigerator.
At the same time, prepare the chocolate glaze. To do this, melt the chocolate in a water bath and add coconut oil. Cool the chocolate to 35 degrees and dip the whipped cream balls into the chocolate, then into the almond chips and then place on a clean plate and cool in the fridge.
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