Double chocolate and pistachio truffles

Makes 80-100

These make perfect gifts, or keep them in the fridge for when you have a choc attack. It’s something you could get the kids involved with during the holidays (as if they won’t have had enough chocolate already). They’ll enjoy the rolling and dipping, but you’ll probably be a bit short on mix by the time they’ve finished. Make these whatever shape you want, either rough teaspoon shapes, rolled into neat little balls or piped about 5mm thick on a tray lined with clingfilm.

  • 500g good-quality white chocolate, finely chopped
  • 375ml whipping cream
  • 225g unsalted softened butter
  • 125g pistachio or any other nuts (preferably peeled or nibbed)
  • 150g quality dark chocolate
  • 60g quality cocoa powder
  1. If you can only find whole shelled pistachio nuts, you’ll need to get the skins off.
  2. Put them into a pan, cover with water and bring to the boil.
  3. Drain them, then rub in a tea towel until the skins come away from the nuts.
  4. Finish peeling them with your fingers – it’s a bit tedious so don’t worry if you don’t remove them all.
  5.  Then chop them roughly.
  6. Bring the cream to the boil.
  7. Remove from the heat and gradually stir in the pieces of white chocolate with a whisk until they have melted and the mixture is smooth.
  8. Stir in the butter and pistachios with the whisk.
  9. Transfer the mixture into a bowl and leave to cool in the fridge (about 45 minutes) until firm enough to spoon into rough shapes, or pipe.
  10. Line a tray with clingfilm and spoon the mixture into roughly shaped blobs on the clingfilm.
  11. Leave to set in the fridge until firm and solid.
  12. Then melt the dark chocolate in a bowl over a pan of simmering water, stirring every so often.
  13. Remove from the heat and leave to cool for a few minutes.
  14. Sift the cocoa powder on to a tray and have a third clean tray ready for the finished truffle.
  15. Using a thin skewer or cocktail stick, dip them quickly into the melted chocolate, ensuring as much excess as possible drains off, then put them into the cocoa powder, shaking the tray so they become coated.
  16. When you have about 10-12 coated, shake off the excess cocoa with your hands and transfer them to the clean tray.
  17. Store in the fridge in a container lined with some kitchen paper until required, and bring them out of the fridge half an hour before serving.

 

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