Name: Chocolate, pistachio and orange-blossom truffles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 15
Ingredients: 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

Chocolate, pistachio and orange-blossom truffles

Australian Gourmet Traveller Valentine's Day recipe for chocolate, pistachio and orange-blossom truffles.

Serves 15

Prep

10M

Cook

Total

15M

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

Ingredients

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

Method

Main

1.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.

2.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.