Ingredients

Truffles
white chocolate
150g
5.25oz
0.60cup
10tbsp
cream 33%
110g
3.72fl oz
pistachio paste
30g
1.05oz
2tbsp
butter
30g
1.05oz
2tbsp
amaretto
20g
0.68fl oz
salt
pinch
white chocolate for coating
to taste

Method

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.

Ingredients

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

Cooking

  1. 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.
  2. 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.
  3. 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.

Bon Appetit!