DARK CHOCOLATE PISTACHIO TRUFFLES
Originally published by Tramontina USA
Classy doesn't have to be complicated. These treats are as simple as they are scrumptious.
Truffles are perfectly indulgent. They’re rich enough to satisfy any chocoholic, with just a hint of sweetness. If pistachios don’t do it for you, switch them out for your favorite nut, espresso powder, cocoa powder, or sprinkles.
Serves: 30 truffles | Prep Time: 25 min | Cook Time: 5 min
INGREDIENTS
½ lb. bittersweet chocolate, finely chopped
1/3 cup heavy cream
1 ½ teaspoon light agave syrup
2 ½Tablespoons unsalted butter, room temperature
1 cup pistachios, finely chopped
INSTRUCTIONS
Place chocolate in medium ceramic bowl. In small saucepan, combine cream and agave and heat on medium. Bring to simmer for 30 seconds and remove from heat.
Pour cream mixture over chocolate and let sit for 2 minutes. Stir until chocolate has melted. If it doesn’t melt, place in microwave in 30-second intervals, stirring between each interval. Be careful not to overheat.
Once melted, add butter and stir until incorporated.
Place mixture in refrigerator until firm, about 2 hours.
Line baking sheet or multiple plates (you’ll need to fit them in your refrigerator) with parchment or wax paper.
Place pistachios in a small bowl.
Using a small cookie dough scoop (preferably a #60 or about the size of 2 teaspoons) scoop out truffle mixture. You should be able to scoop the mixture easily from the bowl, while the truffle holds its half-spherical shape when released.
Drop each truffle into the pistachios and gently roll to coat. Place each truffle on the prepared baking sheets or plates.
Place back into the refrigerator for 20-30 minutes to chill.
Truffles will keep in the refrigerator in an airtight container for about 2 weeks. Remove from the refrigerator 15 minutes before serving.
Adapted from Tartine Bakery by “Elisabeth M. Prueitt”