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Sunday, 15 December 2013

Twelve Days of Christmas - Pistachio Truffles

{Day Three}

This recipe is so simple but the end result is very impressive and most importantly...very tasty! 

Ingredients:
200g white chocolate
80ml double cream 
1 tsp vanilla extract 
60g of finely chopped pistachios
10g extra for decoration
150g white chocolate for coating 

*First, add your 200g of white chocolate and double cream to a microwave safe bowl, heat for 15 second blasts, stirring after each 15 seconds to make sure it is melting evenly and not burning. 
*When completely melted add your vanilla, then pour in your chopped pistachios and mix it all together. It looks odd at this stage but it all works out.
*Line any container you have handy with cling film and pour in your mix. The thinner you can spread out your mixture the faster it will chill in the fridge but this isn't important - you can even leave it over night if you prefer, if not 2-3 hours will do.
*When set, roll into balls and place back in the fridge to keep them cool. The size is completely up to you, I made mine quite small, two bite size balls and got 24 from the mix.
*Melt your remaining 150g of chocolate either in the microwave or like I did over a pan of hot water. While your chocolate is melting place a wire rack over a tray lined with greaseproof paper, or even just a sheet of greaseproof. This allows any excess chocolate to drip off the truffles making the finish that little bit neater. It also makes clean up very easy!
*Allow your melted chocolate to cool slightly so it's not so hot that it will melt your truffles and then dip each little ball in and coat well. I find it easiest to left them out with two forks and then place on the wire rack.
*Just keep going until you have finished coating each one, topping each one as you go with some pistachio.

...and voilà!


10 Sleeps Till Christmas!








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2 comments

  1. omg thanks so much for sharing!! These look incredible!!

    ReplyDelete
    Replies
    1. Awe thank you Traci, they didn't last very long hehe xx

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