Pistachio marzipan truffles

Yield: 4 servings

Measure Ingredient
⅓ cup Heavy whipping cream
6 ounces Bittersweet chocolate,
\N \N Melted
1 teaspoon Almond extract
1 tablespoon Butter
1 tablespoon Light corn syrup
\N \N Pistachio marzipan:
8 ounces (about 2 cups) blanched
\N \N Pistachios
4 ounces Almond paste
¼ cup Confectioners' sugar
2 tablespoons Light corn syrup
\N \N Enrobing:
16 ounces Semisweet or milk chocolate
16 ounces Blanched pistachios,
\N \N Chopped

To make the centers, bring the cream to a boil and remove from heat.

Whisk cream into chocolate. Whisk smooth, then whisk in extract, butter and corn syrup. Cool the mixture to 80 degrees or until thickened.

To blanch the pistachios, remove the shells, place pistachios in a saucepan and cover with cold water. Bring to a boil and drain immediately. Place hot pistachios on a towel, fold the towel over to cover the pistachios, and rub to loosen the skins. Go over the pistachios one by one to separate the kernels from the skins.

To make the pistachio marzipan, place the blanched pistachios, still warm, in the bowl of a food processor. Process for a long time, scraping down frequently, until they form a paste. Pulse in the almond paste, then the confectioners' sugar. Add corn syrup as necessary, keeping the marzipan fairly soft. Remove from processor and knead smooth. Divide the marzipan into three pieces and roll each into a cylinder 12-inches long. Flatten ropes and roll them 2-inches wide.

Quickly beat center mixture to lighten and then spoon into a ½-inch plain tube (Ateco #6 or #806). Pipe down the center of each strip of marzipan. Bring the long sides of each piece of marzipan up around the ganache and press marzipan together along the center top of the ganache, enclosing it. Don't worry if the marzipan doesn't cover perfectly or completely. Cut each roll into ¾-inch lengths. Chill if necessary, then roll pieces into balls between the palms of your hands.

Melt and temper the chocolate, and coat the truffles, then roll them in a pan of the chopped pistachios. Remove to a paper-lined pan and chill to set coating.

Storage: Place truffles in a tin or plastic container with a tight-fitting cover and keep at cool room temperature for up to a week.


All recipes courtesy of Nick Malgieri Center mixture:

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