Remember when I posted about the Chocolate Chip Cookie Dough Truffles and said I have another version up my sleeves? This version is actually sort of the more no-nonsense classic version of the truffle made with the usual chocolate, cream, and butter combination. The sort chocolate lovers can really sink their teeth into. If you’re looking for something different and a little more indulgent to give your chocoholic friends while still staying true to that lovely deep cacao flavour they so love, then give these a try!
To cut through all that smooth bittersweet chocolate glory is a crunchy surprise inside in the form of pistachios. It adds a nice contrast in both texture and flavour (though I guess you should still warn people about the nut in there, in case they decide to bite into the center of the truffle and chip a tooth or something…?) I couldn’t resist adding a touch of chopped pistachios and cranberries on top to represent the greens and reds of Christmas. With them, these look more like bejewelled truffles somehow.
Simple flavours but looking classy enough to give away, you can just pick up some festive mini paper liners and these will be ready in no time!
What I love about truffles- aside from the fact that they are sooooo easy to make- is how you can make two versions out of the recipe. One option is to have them au naturel, as in shaped and simply dusted with cocoa powder. I took some of my leftover melted chocolate and dropped some on top of the truffles to create a “paste” where my chopped pistachios and cranberries can adhere to.
To take it a step further, you can dip the truffles in melted chocolate for a double chocolate hit. They will form a lovely chocolate shell. CHOCOLATE SHELL. I honestly love this version a teeny-weeny bit more.
Of course I also added a little bling to the top right before my chocolate coating dried. Christmas is a better time than any to go the extra mile and maybe sprinkle a bit more of the decorations.
The most important thing to remember about making truffles is to use the best chocolate you can get your hands on, because of course this is the dominant flavour in most truffles. It helps to use fresh pistachios as well. I used my favourite Goya chocolate buttons to coat the truffles, because you know, Christmas is all about treating yourself to things you like!
makes 20 to 24 truffles
- 1/2 cup heavy cream
- 10 ounces good-quality bittersweet chocolate, chopped
- 1 1/2 Tablespoons butter, room temperature, cubed
- 1 teaspoon vanilla extract
- 2 Tablespoons unsweetened cocoa powder
- 2 Tablespoons confectioner's sugar
- 20 to 24 shelled pistachios
- 6 ounces dark chocolate buttons, if coating
- 6 shelled pistachios, chopped
- 1. Line a small tray and a medium tray with parchment paper. Set aside.
- 2. Heat the cream in a medium saucepan until it simmers. Add the chocolate. Cover the saucepan and set it aside for about 8 minutes. Add vanilla and butter.
- 3. Using a heatproof spatula, mix gently until well-combined, trying not to create bubbles. Chill for 2 hours, preferably overnight.
- 4. Combine cocoa powder and confectioner's sugar in a small, slightly deep bowl. Dust clean hands with the rolling mix to prevent the chocolate from sticking to hands. Dust some of the rolling mix onto the prepared tray as well. (Prepare toppings as well, if using.)
- 5. Using a melon baller, scoop the chocolate ganache and drop the ball into the rolling mix. Insert a whole pistachio in the center of the truffle ball. Pinch the opening of the truffle ball to close, then roll in the rolling mix.
- 6. Roll the truffle ball between your palms, then place it on the tray. Repeat with the remaining ganache to make 20 to 24 truffles.
- 7. Refrigerate the truffles for at least 1 hour or until firm. You can stop here for plain dusted truffles, or continue to coat. Before coating with chocolate, make sure the truffles are very firm (preferably refrigerated overnight) so they don't melt as they are being coated.
- 8. To coat, place the dark chocolate buttons in a metal bowl and place it on top of a saucepan with simmering water to melt the chocolate. Once melted, remove bowl from pan.
- 9. Using a long-tined fork, dip each truffle in the melted chocolate, covering all sides and letting the excess chocolate drip off. Transfer the covered truffles to another tray and immediately sprinkle chopped pistachios on top before the chocolate sets. Repeat with remaining truffles.
- 10. Refrigerate truffles for about 30 minutes to fully set chocolate shell. Transfer onto decorative paper liners if desired.
- Storage: Keep truffles in refrigerator in an airtight container and serve chilled.