Master chocolatier Fritz Knipschildt guides you through classic and brand-new chocolate recipes in his recent cookbook, Chocopologie. Whether it’s a simple sweet or a complex multistep dessert to impress your dinner guests, Chocopologie will leave a great taste in your mouth. Brush up on Knipschildt’s expert tips at every step and whip up a batch of these pistachio truffles.
I use a pistachio-flavored liqueur called Dumante to give these truffles a very adult, very impressive flavor kick. The crushed toasted pistachios that coat each truffle are the perfect final touch.
- 1 pound 70 to 75 percent bittersweet or semisweet chocolate, coarsely chopped
- 2 cups heavy cream
- 1/2 cup plus 2 tablespoons sugar
- 2 tablespoons pistachio liqueur, such as Dumante
- 4 tablespoons unsalted butter, softened
- 4 ounces bittersweet or semisweet chocolate, coarsely chopped, for coating
- 2 cups crushed toasted pistachios, for coating
- Put the pound of chopped chocolate in a heatproof bowl.
- In a heavy saucepan, heat the cream, sugar and liqueur over medium-high heat until boiling.
- As soon as the cream mixture boils, slowly pour it over the chopped chocolate, whisking to blend and encourage melting.
- Add the butter, 1 tablespoon at a time, whisking until the butter is completely incorporated and emulsified into the ganache.
- Whisk until smooth and set aside until the ganache cools to warm room temperature (body temperature).
- Cover the ganache and refrigerate for 1 to 4 hours.
- Remove the ganache from the refrigerator.
- Pinch off pieces about the size of walnuts and roll them between your palms. They do not have to be perfect rounds but can look a little uneven, like actual truffles.
- Arrange the truffles on baking sheets and refrigerate for about 20 minutes.
- Meanwhile, melt the remaining 4 ounces of chocolate. Let the chocolate cool slightly.
- Spread the pistachios on a flat plate or shallow dish.
- Wearing latex gloves, dip your fingers in the melted chocolate. Lift a rolled truffle from the baking sheet and dip it in the melted chocolate to coat.
- Roll the coated truffle in the crushed nuts and set on a clean baking sheet or similar tray.
- When all the truffles are dipped and rolled, let them set for 5 to 10 minutes before serving.
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