Rum, Chocolate and Pistachio Truffles
Over a year ago
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Ingredients
- 400g dark or milk chocolate, roughly chopped
- 150ml double cream
- 1tsp vanilla extract
- 2tbsp dark rum
- 200g shelled pistachio nuts
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
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Description
A combination of pistachio and chocolate is a marriage made in heaven. Serve these with coffee for a real after-dinner treat, or pack in little paper cases and give to friends as edible gifts.
Method
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1
Place the chocolate and cream in a heatproof bowl set over a small pan of
simmering water (making sure that the water in the pan does not touch the base of the bowl), until melted.
Stir in the vanilla and rum, and pour into a small bowl. Once cool, cover and place in the fridge to chill for 2-3 hours.
When the mixture is just firm, use a melon baller or 2 teaspoons to scoop out and form balls, and place on to a baking tray lined with non-stick baking parchment and return to the fridge.
Just before serving, finely chop the pistachio nuts (you can use a small food processor for this or a knife) and spread the chopped nut mixture onto a plate or board in an even layer.
Roll each truffle in the chopped pistachios to coat evenly. keep chilled until ready to serve.
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