| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candies | 30 | Servings | |
INGREDIENTS
| 1/3 | c | Shelled pistachios |
| Corn oil, as needed | ||
| 6 | oz | White chocolate fine chopped |
| 1/4 | c | Heavy cream |
| 1 | tb | Unsalted butter |
| 1/2 | ts | Vanilla extract |
| Confectioners' sugar | ||
| 9 | oz | Semisweet chocolate, finely chopped |
| 1/3 | c | Pistachio pieces |
INSTRUCTIONS
TRUFFLES COATING TO FINISH Make the truffles: 1. In a food processor, grind the pistachios until a paste forms. If the nuts are very dry, add the corn oil, 1/2 teaspoon at a time, with the machine running. The consistency of the paste should be like dry peanut butter. Set aside. 2. Combine the chopped white chocolate, cream and butter in a microwave-safe medium bowl. Heat on high power for 1 minute. Remove from the microwave and stir. If the chocolate is still fairly solid, heat for another 30 seconds. Stir the mixture until smooth. If there still seem to be several unmelted pieces of chocolate, heat again for about 20 seconds, and then stir. 3. Add the vanilla and reserved pistachio paste and stir until smooth. ******************************************************************** TO COMPLETE, FOLLOW "TRUFFLE GENERAL INSTRUCTIONS, PART 2" ******************************************************************** Before freezing, garnish each completed truffle with a piece of pistachio. Source: Corby Kummer's "Joy of Coffee" Posted to MC-Recipe Digest V1 #170 Date: Sat, 27 Jul 1996 15:29:53 +0000 From: Linda Place <placel@worldnet.att.net>
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