Chocolate, pistachio and orange-blossom truffles

AT A GLANCE

  • Serves 15 people

Truffles are a simple, elegant way to end a meal and the mixture can be prepared days ahead of time.

  • 300 gm dark chocolate (58% cocoa solids), coarsely chopped
  • 200 ml pouring cream
  • 1 tbsp orange-blossom water, or to taste
  • 70 gm (½ cup) pistachio kernels, coarsely chopped
  • 50 gm (½ cup) Dutch-process cocoa powder
01   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.
02   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.

Topics:

COCOA, CHOCOLATE, DESSERT, DRINK SUGGESTION, PISTACHIOS, SUMMER, FRENCH

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES AND RODNEY DUNN

Drinking Suggestion:

SMALL GLASS OF YOUNG RUTHERGLEN MUSCAT AND AN ESPRESSO. , suggested by MAX ALLEN

FEATURED IN

Feb 2010

Feb 2010

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