Pistachio Chocolate Ganache Truffles
Excellence 70% Bar 100g
- 140 g shelled pistachios
- 160 ml double cream
- 160 g Lindt Excellence 65% Cocoa Milk Chocolate, chopped
- 90 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
- 25 g butter
- Cocoa powder (optional)
Tip the pistachios into a blender and blitz until finely ground - you are looking for the consistency of ground almonds.
Put the chopped chocolates into a heat-proof bowl. Add 80 g of the ground pistachios and set aside (put the remaining 60 g into a separate bowl and cover with cling film - you will need these later for decorating the truffles).
Pour the cream into a saucepan and slowly bring to a simmer. Remove from the heat and pour over the chopped chocolate-pistachio mix. Add the butter and stir until you have a smooth, melted ganache. Leave to cool completely before covering and chilling for 4 hours.
Using a teaspoon, scoop out balls of the ganache (see tip). Gently roll between your fingertips to form a smooth even ball (try to handle them as little as possible as the heat of your hands will melt the mix - running your hands under cold water and drying thoroughly before rolling will help prevent this). Repeat until you have used up all of the ganache. Cover with cling film and chill for 20 minutes.
Tip the remaining ground pistachios onto a plate lined with greaseproof paper. Repeat with the cocoa powder (if using). You will have enough ground pistachios to coat them all, if you prefer, coat half in ground pistachios and half in the cocoa powder.
Roll in the ground pistachios and set onto a flat plate. Repeat with the remaining truffles - alternating between ground pistachios and cocoa powder, if wished.
Cover and chill. Our Master Chocolatiers recommend removing from the fridge 10 minutes before serving.
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