| 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>
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”