INGREDIENTS

INSTRUCTIONS

To make the centers, bring the cream to a boil and remove from heat. Whisk
cream into chocolate. Whisk smooth, then whisk in extract, butter and corn
syrup. Cool the mixture to 80 degrees or until thickened. To blanch the
pistachios, remove the shells, place pistachios in a saucepan and cover
with cold water. Bring to a boil and drain immediately. Place hot
pistachios on a towel, fold the towel over to cover the pistachios, and rub
to loosen the skins. Go over the pistachios one by one to separate the
kernels from the skins. To make the pistachio marzipan, place the blanched
pistachios, still warm, in the bowl of a food processor. Process for a long
time, scraping down frequently, until they form a paste. Pulse in the
almond paste, then the confectioners' sugar. Add corn syrup as necessary,
keeping the marzipan fairly soft. Remove from processor and knead smooth.
Divide the marzipan into three pieces and roll each into a cylinder
12-inches long. Flatten ropes and roll them 2-inches wide. Quickly beat
center mixture to lighten and then spoon into a 1/2-inch plain tube (Ateco
#6 or #806). Pipe down the center of each strip of marzipan. Bring the long
sides of each piece of marzipan up around the ganache and press marzipan
together along the center top of the ganache, enclosing it. Don't worry if
the marzipan doesn't cover perfectly or completely. Cut each roll into
3/4-inch lengths. Chill if necessary, then roll pieces into balls between
the palms of your hands. Melt and temper the chocolate, and coat the
truffles, then roll them in a pan of the chopped pistachios. Remove to a
paper-lined pan and chill to set coating. Storage: Place truffles in a tin
or plastic container with a tight-fitting cover and keep at cool room
temperature for up to a week. This recipe yields ??
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick
Malgieri From the TV FOOD NETWORK - (Show # CL-9095 broadcast 03-27-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-02-1998
Recipe by: Nick Malgieri
Converted by MM_Buster v2.0l.

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