so apparently when truffles are frozen (to make coating in chocolate an easier and less messy task) they contract, and when they come back to room temperature, they expand. and when there's a small hole, this happens. oops! haha.
(i used lieber's white chocolate (the old formulation that was all cocoa butter, no other kinds of fats)
they look really nice, but i think the white chocolate might be a bit distracting/overly sweet. they're really tasty when they're covered in semi-sweet chocolate or semi-sweet that has been mixed with white to create a sort of "milk" chocolate.
3/4 cup raw cashews
3/4 cup cold water
1 lb bittersweet chocolate
cocoa powder (or other stuff to coat the truffles with. in this case, white chocolate)
1. Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes a long time).
2. Scrape the sides down and blend again until the mixture is the consistency of heavy cream.
3. put cashew cream and chocolate into double boiler, mix occasionally and take off heat when completely incorporated. (making sure not to stir too fast or you'll create bubbles).
5. Cool in the fridge for 2 hours (to set).
6. Take out a small ball, roll in cocoa powder and store in fridge/freezer.
7. Repeat until done.
or instead of step 6, scoop small balls on to a cookie sheet and pop into freezer. (i use a #70 disher for this.) meanwhile, melt coating chocolate in a double boiler, take off of heat, let cool somewhat. especially until the bowl is no longer super warm, mix in a handful more chocolate chips (to create the seed chocolate crystals for the rest of the chocolate to grow on. this is an easy way to temper your chocolate so it gets nice and hard and doesn't need to go/stay in the fridge.)
take out about 7 truffle fillings from the freezer at a time, dip the balls in the chocolate (it's useful if you have chocolate dipping forks (http://www.bakedeco.com/dept.asp?id=336) and then you drop them into candy cups. (http://www.sugarcraft.com/catalog/candies/candycups.htm) i like to keep my candy cups upright using my now defunct plastic PB cup molds.
then leave them to cool at room temperature. (actually the coldness of the frozen truffles makes the chocolate cool more quickly than usual, but it still works.) if you can put them in a covered container, all the better. also coating the truffles in a smallish room without much air circulation is a good thing as well. that stops the ugly grey streaking. and if you end up with spotty chocolate, it wasn't tempered correctly. (it still tastes good, but it might not look so lovely.)