Thursday, October 24, 2013

White Chocolate Raspberry Truffles topped with Pistachios

making homemade truffles is a surefire way to feel super-fancy. If you use fancy nuts like pistachios you may even feel ultra-fancy. You'll bring out the fine china and serve these guys as dessert. You'll keep your pinky off the chocolate as you scarf them down. And you'll want to package them up in cute little boxes and give as very impressive gifts for no particular occasion.

Doesn't it sound like homemade truffles are a fantastic way to improve quality of life? It's chocolate, how can it not?

These truffles are made with high-quality white chocolate, heavy whipping cream, pure raspberry jam, raw pistachios, and a tiny sprinkle of sea salt. That's it. So few ingredients, meaning the quality of them is mega-important.

The sweetness of the velvety chocolate and raspberry center is mellowed by the raw pistachios wonderfully, and that little bit of saltiness on top, mmm...

This is where we begin, just a little bit of everything

the chocolate and cream are slowly melted together to create a ganache. I told you, super-fancy.

Then raspberry jam is added, look how pretty it is.

Chilling the ganache makes it scoopable...

scoopable into lovely, round, little balls of ganache.

Then those lovely ganache balls get a white chocolate bath and pistachio sprinkles.


Ingredients & Directions
makes 12 truffles
  • 8 oz (225g) white chocolate, divided, chopped
  • 1 1/2 Tbps heavy whipping cream
  • 1 Tbps Raspberry Jam or Raspberry Puree
  • 1/4 cup Pistachios, chopped
  • pinch  of Sea salt
Chop 4 oz of the white chocolate into chunks and set aside. Add the cream to a small bowl and place it over a saucepan of water on medium-low heat. This creates a double boiler. When the cream is warmed through, add the chocolate chunks to the bowl and stir continuously. When the chocolate is two thirds melted or so, remove from heat and continue stirring until it is completely smooth. 
Stir in the raspberry puree.

Cover with saran-wrap and chill for at least one hour. Prep a baking sheet with parchment paper.
Remove the chilled ganache from the fridge and using a spoon, scoop into small dollops. Roll the ganache between your palms to create balls and place on the parchment lined baking sheet. Work quickly while doing this to avoid as much melting as possible!
Put your newly rolled chocolate balls back into the fridge to chill again.

Meanwhile, melt remaining chopped white chocolate in the microwave. Cook in 30 second intervals, stirring between each one until chocolate is two thirds melted. Continue to stir until chocolate is completely smooth.

Remove unfinished truffles from fridge and using a fork or fondu stick, dip the balls into the melted white chocolate, allowing any excess to drip off. Place each one on the parchment to stiffen. I used a fondu stick-spoon-combo for this step. dipping and rolling, as well as spooning chocolate onto my truffles while I turned the fondu stick. Find your own jive of what works for you to cover your treats!
After each truffle is dipped, top it with the chopped pistachios and sea salt before the chocolate hardens too much for the toppings to stick.
Allow the truffles to cool one final time for at least 15 minutes, or until chocolate shell is hardened and enjoy!!!

store in an airtight container at room temperature for up to 4 days, or in the fridge for extended periods.

Truffles are not nearly as difficult as they seem, just lots of little steps. Making them a very rewarding project. try making some yourself, there are countless flavour combinations! Do you have a favourite chocolate? Or a dream flavour?

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