April 17, 2017Target Healthy Eating
1 and 1/2 cups toasted salt-free cashews (bought at Nuts.com)
3 Tablespoons Grade A or B maple syrup (bought at Nuts.com)
1/2 teaspoon bourbon vanilla extract (bought at FreshDirect.com)
pinch of salt
3 Tablespoons white chocolate chips (FreshDirect)
Coating & Dipping Ingredients
3.5 ounces of a white chocolate brick (bought at Whole Foods)
1 can marzipan (bought online at Nuts.com)
Use any type of garnish you want like: crumbs of cashew, tiny pieces of shaved dark chocolate, teeny candy flowers, rainbow sprinkles (buy in a small bottle), rum soaked pieces of cherry
1. Take out a plate or small platter, and put parchment paper on the plate. You will put little dough balls on this plate and into the fridge for 60 minutes.
2. Plan your garnish and have it ready to sprinkle over the melted chocolate before it hardens. It's too late to do this, once the chocolate has hardened.
3. In a blender, combine all filling ingredients, except white chocolate chips, until cashews are broken down into a batter which holds together when pressed. Pulse for 30 seconds or more, if needed. Remove the batter to a bowl.
4. After scraping all of the batter into a bowl, now, stir in the white chocolate chips.
5. Using your hands roll the dough into 13 to 15 half-inch balls, and place on a parchment lined plate.
6. Put in freezer for at least 30 to 60 minutes.
7. While dough is freezing, roll out the can of marzipan. Using a cookie cutter or small round glass or cup, press the circle into the marzipan until you have 13 to 15 circles, thick enough to hold the dough, but not so thin that the marzipan pouch will break when the dough is put into it. There will be little scraps of the marzipan, so save them until you have enough to make another circle. Make marzipan circles that equal the number of cashew dough balls you've made.
8. After 60 minutes, you will place a dough ball in the center of a marzipan circle. Then with your fingers, gather the marzipan up and over the dough ball. The marzipan is easy to manipulate, so when you've covered the dough ball with marzipan, simply pinch it, at the top a little, and the marzipan will be sealed. You're now ready to dip all the balls into warm white chocolate.
9. In a double boiler, or small pan, melt the white chocolate.
10. After the freezing time is up, remove the dough. Put one piece of the cashew dough in the middle of a marzipan circle. With your fingers, gather the outer circle of marzipan around the dough, so that the marzipan can be pinched together at the top like a little purse.
11. Have the same plate with parchment ready.
12. Pick up each little marzipan purse or ball and dip it into the melted chocolate; roll it around so you get as much of it covered as possible, then put the cashew kiss on the plate. Use your fingers or use two forks.
13. Immediately sprinkle the white balls with whatever garnish you have ready. Do this while the chocolate is still wet. Later, the sprinkle will not stick, as well.
14. Do the dipping and sprinkling, one at a time, with each little chocolate purse, putting each one to harden on the plate. Or, as mentioned, above, do the dipping fast and get half, or all on the plate and then do your garnishing, quickly while the chocolate is still wet and not yet hardened.
15. Later, you can arrange them as you like.
Can I crow a little about my own recipe? Okay, these petit-fours or little cakes will be like a little bit of heaven in your mouth. You won't believe how good they are. And, as you can see from the directions, they're very easy to make.
Enjoy, my friends!
From Our Table to Yours !