Chocolate, pistachio and orange-blossom truffles
Truffles are a simple, elegant way to end a meal and the mixture can be prepared days ahead of time.
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Serves
15
Cooking Time
Prep time 10 mins, cook 5 mins
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300 gm
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dark chocolate (58% cocoa solids), coarsely chopped
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200 ml
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pouring cream
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1 tbsp
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orange-blossom water, or to taste
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70 gm
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(½ cup) pistachio kernels, coarsely chopped
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50 gm
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(½ cup) Dutch-process cocoa powder
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1
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Combine chocolate and cream in a small saucepan, stir over low heat until melted and smooth (4-5 minutes), stir through orange-blossom water and 50gm pistachios. Pour into a shallow tray and refrigerate until firm (2-3 hours). Finely chop remaining pistachios.
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2
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Using a dessert spoon dipped in hot water, scrape ganache into large curls, dust with cocoa, top with a pinch of finely chopped pistachio and serve. Truffles will keep refrigerated in an airtight container for 10 days.
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This recipe is from the February 2010 issue of Australian Gourmet Traveller.
Drink Suggestion Small glass of young Rutherglen muscat and an espresso.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Aimee Jones and Rodney Dunn
DRINK SUGGESTION Max Allen