Pistachio Truffles

Truffles, fudge, all things I like and can piggy-out myself, although I wish they would be more affordable, but which chocolate goodness that are light in pockets, right? Especially when it’s artisan hahah Price really go through the roof 😛

So, sometimes when I feel poor but craving them, I would just whip up these babies.

They are super easy to make, and sooo god when you bite them.

You can subs pistachio with other nuts you like, pecans, walnuts, hazelnuts, whichever you prefer 😀

Ingredients

  • 1 pack of hershey’s chipits chocolate chips – 270 grams
  • 1/8 of 1 whole stick butter (I think about 1 cm)
  • 2 heaping tbsps pistachio; make super finely ground (or into powder, using food processor)
  • 1/4 cup heavy cream of 35 %
  • 1 tbsp Disarono (Italian almond liquor, omit if you don’t want it or don’t have it or wish the truffles to be kid-friendly)
  • cocoa powder, as needed
  • mixture of icing sugar+cocoa powder, as needed
  • Using double boiler, melt chips and butter until smooth. Add in ground pistachio, stir well.
  • Pour in heavy cream and liquor, stir very well. Pour mixture into a shallow bowl, wrap with plastic wrapper, freeze for an hour or two, but don’t let it be frozen.
  • Take out bowl from freezer; using your measurement spoon, take about 1/2 tablespoon of the chocolate and shape into ball(s). Roll balls on the cocoa powder or icing sugar mixture.
  • Place in the fridge until set.
  • Serve.

Served chilled is the best but room temperature is great too!

I have 2nd version for this that I based on the above recipe, when I don’t use the liquor 😀

285g bittersweet chocolate/chocolate chips

2 tbsp unsalted butter

55-75 g pistachio powder

1/2 cup heavy cream

cocoa powder and icing sugar for rolling

Either using double boiler or microwave, melt chocolate with butter

Add in pistachio meal, stir to combine then pour in heavy cream, stir until combined and smooth

Chill in the fridge for at least 5 h or overnight.

Place cocoa powder and icing sugar on separate bowls/plates

Once chocolate is firm (but not solid hard), scoop a tbsp of chocolate, shape into a ball and roll on cocoa powder/icing sugar

Serve chilled is heaven 🙂

Pistachio Truffles

You can roll them on cocoa powder, icing sugar, or crushed pistachio 🙂

Ingredients

  • 1 pack of hershey’s chipits chocolate chips – 270 grams
  • 1/8 of 1 whole stick butter I think about 1 cm
  • 2 heaping tbsps pistachio; make super finely ground or into powder, using food processor
  • 1/4 cup heavy cream of 35 %
  • 1 tbsp Disarono Italian almond liquor, omit if you don’t want it or don’t have it or wish the truffles to be kid-friendly
  • cocoa powder as needed
  • mixture of icing sugar+cocoa powder as needed

Instructions

  • Using double boiler, melt chips and butter until smooth. Add in ground pistachio, stir well.
  • Pour in heavy cream and liquor, stir very well. Pour mixture into a shallow bowl, wrap with plastic wrapper, freeze for an hour or two, but don’t let it be frozen.
  • Take out bowl from freezer; using your measurement spoon, take about 1/2 tablespoon of the chocolate and shape into ball(s). Roll balls on the cocoa powder or icing sugar mixture.
  • Place in the fridge until set.
  • Serve.

Video

Notes

  • You can roll them on cocoa powder, icing sugar, or crushed pistachio 🙂
  • Serve chilled is heaven 🙂
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