These pistachio & amaretto pistachio truffles are especially good in a thin layer of chocolate. If you let them stabilize at room temperature for 10 minutes before serving, then the middle becomes slightly fluid.
You will need:
- 150 g white chocolate | 5.30 oz
- 110 g cream 33% | 3.90 oz
- 30 g pistachio paste | 1.05 oz
- 30 g butter 1.05 oz
- 20 g amaretto | 0.70 oz
- a pinch of salt | 0.00 pinch
- white chocolate for covering | 0.00 to taste
- Heat the cream until the first bubbles appear (there’s no need to boil it). Pour over the chocolate, and add the paste and salt. Stir the mix with a spatula. At 35-40C (95 to 104F), add the room temperatured butter and the liquor. Mash it with a blender until smooth and glossy emulsion. Pour the ganache into a pastry bag, and place it in the fridge to cool. Squeeze out 18 g (0.65 oz) balls using a bag. If the ganache is soft, then put it in the freezer for a few minutes. Roll up the truffles. Place them in the freezer again.
- Temper the white chocolate in a convenient way. Cover the truffles, and let them stabilize at 16-18C (61 to 64F). Cover them with another layer of chocolate if you wish.
- Store the truffles for no more than 2 weeks at a 16C (61F). The shelf life can be increased up to 4 weeks by adding some sorbitol and trimolin. If you don’t have a place in the house where the temperature is 16C (61F), then store the truffles in the fridge.