Mint and pistachio truffles

Mint and pistachio truffles

By
From
Atelier Confectionery
Makes
40
Prep
30 mins
Cooking time
5 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
75g pistachio nuts, toasted
250g dark chocolate chips
200ml thick cream
10g fresh mint, torn
30g unsalted butter, cubed
unsweetened cocoa powder, for dusting
100g dark chocolate, melted

Method

  1. Line a baking tray with baking paper.
  2. Finely chop the pistachio nuts and place into a shallow dish or tray. Place the chocolate chips in a large heatproof bowl.
  3. Meanwhile, bring the cream and torn mint to the boil in a saucepan. Remove from the heat and leave to infuse for 2 minutes.
  4. Strain and pour the cream onto the chocolate and mix well. Add the butter, a cube at a time, and mix until fully combined and smooth. Leave the ganache to set for at least 4 hours before making into truffles.
  5. Lightly dust your hands with cocoa powder, then take heaped teaspoons of the ganache and roll into balls. Half dip the truffle into the melted chocolate and roll in your palms ensuring that the melted chocolate is covering the truffle. Roll into the chopped pistachio nuts, shaking off any excess, then place on the prepared baking tray and leave to set in a cool dry place for about 1 hour. Store in a cool dry place for up to 5 days.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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