Indulge yourself with some homemade chocolate and pistachio truffles, a great recipe to make because it involves some bowl licking activities.
Makes approximately 50 truffles
- 300 gr good-quality dark chocolate, minimal 70%
- 300 ml pot double cream
- 50 gr unsalted butter
- 150 gr chopped pistachio nuts
Chop the chocolate and put into a large bowl. Put the cream and butter into a saucepan and heat over low-medium heat until the butter melts and the cream reaches simmering point. Remove from heat, and pour over the chocolate. Gently stir the chocolate and cream together until you have a smooth mixture. Set aside let it cool and put in your fridge for at least 4 hours.
Now shape the truffles by dipping a tablespoon in hot water and scoop out balls of the mixture and roll the truffles between your palms (palms lightly greased with sunflower oil).
- Poor the chopped pistachio nuts onto a plate or cutting board and
gently roll the truffles until evenly coated. Use two forks and gently move them around in the nuts. Chill on greaseproof paper and store in the fridge in an airtight container for 3 days (keep in the fridge until you’re ready to give them).
I’d love to hear from you, login to post your comment.
Login to post comments Click here to create an account