Hawaiian Chocolate Truffles with Cashew Topping

Ingredients:

• 1 tbsp. Italian walnut-flavored Nocello liqueur
• 450 g finely chopped semi-sweet chocolate
• 1 cup heavy cream
• 1 vanilla bean, split in half (scrape seeds from pods)
• 1 cup finely chopped and lightly toasted cashew nuts

Preparation:

1. In a saucepan over medium heat, bring the cream to a simmer with the vanilla bean and seeds. Remove the saucepan from the heat and remove the vanilla bean. Add the chocolate and stir until smooth.
   
   Stir in the Nocello liqueur. Cool completely, stirring occasionally, for about 30 minutes. Refrigerate the mixture, covered, until thickened and set, 2-3 hours.
2. Line a baking sheet with parchment paper and place the chopped toasted cashews in a medium bowl or baking dish.
   
   Using a fruit baller, scoop out the truffle mixture to form 2.5 cm diameter balls. Roll them gently in your hands to shape them, then roll them in the nuts, pressing gently to adhere them to the candies.
   
   Place the truffles on the prepared baking sheet, cover, and refrigerate until the candies are firm, about 2 hours.