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Category: Truffles, bonbons and candies
Preparation time: 2 h 30 min
INGREDIENTS:
2 tbsp cold unsalted butter
1 cup heavy whipping cream
1 cup shelled salted pistachios
12 oz dark chocolate chips
2 tbsp vegetable oil
10 oz milk chocolate chips
2 tsp sea salt, optional
Assembly:
Add heavy whipping cream to a large saucepan with a heavy bottom.
Cut up butter and add to the saucepan with the whipping cream.
Heat over medium, stirring constantly until cream is bubbling and butter melts. Do not boil.
Remove the mixture from heat and add dark chocolate chips. Do not stir.
Let stand for 5 minutes, then whisk vigorously until smooth and creamy.
Place pistachios in a food processor and pulse on high until chopped finely.
Stir pistachios into chocolate mixture.
Cover mixture and chill in the refrigerator for 2 hours.
Roll mixture into 1-inch balls by hand or using a melon baller.
Freeze for 10 minutes on a lined baking sheet to harden.
Place milk chocolate chips in a large microwave-safe bowl along with vegetable oil.
Microwave on high for 1 minute, then stir. Microwave for 20 seconds more, then stir again.
Repeat the process until chocolate has melted and is completely smooth.
Dip truffles one at a time using two forks and tap to remove the excess chocolate from each one.
Return to the lined baking sheet and top with sea salt if using.
Chill in the freezer, uncovered, for 10 minutes more.
Serve.
TIP: These truffles make excellent presents for the holiday season and much more!
Category: Truffles, bonbons and candies
Preparation time: 2 h 30 min
INGREDIENTS:
2 tbsp cold unsalted butter
1 cup heavy whipping cream
1 cup shelled salted pistachios
12 oz dark chocolate chips
2 tbsp vegetable oil
10 oz milk chocolate chips
2 tsp sea salt, optional
Assembly:
Add heavy whipping cream to a large saucepan with a heavy bottom.
Cut up butter and add to the saucepan with the whipping cream.
Heat over medium, stirring constantly until cream is bubbling and butter melts. Do not boil.
Remove the mixture from heat and add dark chocolate chips. Do not stir.
Let stand for 5 minutes, then whisk vigorously until smooth and creamy.
Place pistachios in a food processor and pulse on high until chopped finely.
Stir pistachios into chocolate mixture.
Cover mixture and chill in the refrigerator for 2 hours.
Roll mixture into 1-inch balls by hand or using a melon baller.
Freeze for 10 minutes on a lined baking sheet to harden.
Place milk chocolate chips in a large microwave-safe bowl along with vegetable oil.
Microwave on high for 1 minute, then stir. Microwave for 20 seconds more, then stir again.
Repeat the process until chocolate has melted and is completely smooth.
Dip truffles one at a time using two forks and tap to remove the excess chocolate from each one.
Return to the lined baking sheet and top with sea salt if using.
Chill in the freezer, uncovered, for 10 minutes more.
Serve.
TIP: These truffles make excellent presents for the holiday season and much more!
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