Recipe - Pistachio Truffles Part 1

TRUFFLES
1/3 cup Shelled pistachios
Corn oil, as needed
6 ounce White chocolate fine chopped
One fourth cup Heavy cream
1 tablespoon Unsalted butter
One half teaspoon Vanilla extract
Confectioners' sugar

COATING
9 ounce Semisweet chocolate,
finely chopped

TO FINISH
1/3 cup Pistachio pieces

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, One half 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
microwavesafe 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.

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TO COMPLETE, FOLLOW "TRUFFLE GENERAL INSTRUCTIONS, PART 2"

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Before freezing, garnish each completed truffle with a piece of pistachio.

Source: Corby Kummer's "Joy of Coffee"
Posted to MCRecipe Digest V1 #170

Date: Sat, 27 Jul 1996 15:29:53 +0000

From: Linda Place placel@worldnet.att.net