Pistachio truffles part 1

30 Servings

Ingredients

QuantityIngredient
cupShelled pistachios
Corn oil, as needed
6ouncesWhite chocolate fine chopped
¼cupHeavy cream
1tablespoonUnsalted butter
½teaspoonVanilla extract
Confectioners' sugar
9ouncesSemisweet chocolate, finely chopped
cupPistachio pieces

Directions

TRUFFLES

COATING

TO FINISH

Make the truffles: 1. In a food processor, grind the pistachios until a paste forms. If the nuts are very dry, add the corn oil, ½ teaspoon at a time, with the machine running. The consistency of the paste should be like dry peanut butter. Set aside.

2. Combine the chopped white chocolate, cream and butter in a microwave-safe medium bowl. Heat on high power for 1 minute. Remove from the microwave and stir. If the chocolate is still fairly solid, heat for another 30 seconds. Stir the mixture until smooth. If there still seem to be several unmelted pieces of chocolate, heat again for about 20 seconds, and then stir.

3. Add the vanilla and reserved pistachio paste and stir until smooth.

******************************************************* ************ TO COMPLETE, FOLLOW "TRUFFLE GENERAL INSTRUCTIONS, PART 2" ******************************************************* ************ Before freezing, garnish each completed truffle with a piece of pistachio.

Source: Corby Kummer's "Joy of Coffee"