200ml heavy cream
1 tablespoon orange-blossom water*, or to taste
½ cup (70g) pistachio kernels, lightly toasted and coarsely chopped
½ cup (45g) Dutch-process cocoa powder, sifted
Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4-5 minutes), stir through orange-blossom water and 50g pistachios. Pour into a shallow tray and set aside to cool. Cover with plastic wrap and refrigerate until firm (2-3 hours). Finely chop remaining pistachios.
Mix remaining chopped pistachio and cocoa powder in a small bowl. Roll about ½ tablespoon of the mixture into rough balls. Roll the truffles on the cocoa/pistachio mixture and gently shake to coat. Truffles will keep refrigerated in an airtight container for 10 days.
* I could not feel the orange blossom water flavor – you might want to add a little bit more
Serves 15 – I made 2/3 of the recipe above and got 23 truffles
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