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Recipe Detail Page
Pistachio-Coated White or Dark-Chocolate Truffles
Holiday 2012
These silky-smooth truffle bites are a cinch to make. The best part? The pistachio coating means you don’t have to temper any chocolate.
Makes 18 to 24 truffles
8 oz (225 g) semi-sweet chocolate, or 64% to 70% chocolate, or 12 oz (375 g) white chocolate
½ cup (125 mL) whipping cream
2 tsp (10 mL) freshly grated orange zest (optional)
2 tbsp (30 mL) unsalted butter
2 tsp (10 mL) corn syrup
½ cup (125 mL) pistachios, preferably toasted (see TIP below)
1 Fill a pot or saucepan with 1 inch (2.5 cm) of water. Fit metal bowl overtop so it’s not touching the water. Bring water to a simmer.
2 To prepare ganache, finely chop chocolate. Place in bowl. Add cream and orange zest. If using semi-sweet, bittersweet or dark chocolate, add butter and corn syrup. If using white chocolate, omit butter and corn syrup. Set bowl over gently simmering water. Stir until melted, smooth and evenly mixed. Refrigerate for 1 to 12 hours or until firm.
3 When firm, let stand at room temperature in bowl until rollable. (Note: the white chocolate will be softer than the dark chocolate.) Roll 1 tbsp (15 mL) ganache into a 1-inch (2.5-cm) ball. Set on a parchment-lined baking sheet. Repeat with remaining ingredients. Refrigerate until firm again.
4 Finely chop pistachios and place in a shallow bowl. Roll each truffle in pistachios until evenly coated. Set back on baking sheet. Truffles will keep well, covered and refrigerated for at least 1 week.
Makes 18 to 24 truffles
TIP To toast pistachios, spread shelled pistachios on a baking sheet. Bake in centre of preheated 350°F (180°C) oven for 3 to 5 minutes or until fragrant and lightly toasted. Cool completely.