Chocolate Truffles

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Chocolate Truffles

Description

A rich and decadent treat for the holidays: Chocolate Truffles with cocoa powder and pistachios.

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min

Ingredients

Serves : 50 serving
  • 24 Ounces bittersweet chocolate, finely chopped and divided


  • 5 Tablespoons unsalted butter


  • 1 Cup heavy cream


  • 1 1/2 Tablespoons light corn syrup


  • 3 Tablespoons good brandy


  • 2 Tablespoons coffee liqueur


  • 1/2 Cup dark cocoa dark


  • 1 Cup green pistachios, finely chopped

Directions

  • In a glass bowl set over a pot of simmering water, melt together 16 oz. bittersweet chocolate and unsalted butter. Stir until just smooth and set aside.
  • Heat heavy cream and corn syrup over medium heat until bubbles just begin to form along the sides of the pan. Quickly pour over melted chocolate and stir a few times to incorporate. Let sit for 2-3 minutes and stir until mixture is smooth.
  • Add brandy and coffee liqueur and stir to incorporate. Pour into glass baking dish and refrigerate 1 hour to set.
  • Using a melonballer, scoop chocolate mixture and roll into 1-inch spheres. Place on a parchment sheet and refrigerate another 1 hour.
  • Melt remaining 8 oz. bittersweet chocolate in a glass bowl over simmering water until smooth. Allow chocolate to cool to about 92-93F. Using two regular teaspoons, roll truffles in melted chocolate until fully covered. Tap on edge of bowl to release any extra chocolate from around truffle.
  • For cocoa powder truffles: add chocolate dipped truffle to bowl of cocoa powder and gently roll to coat. Tap to release excess powder and set on parchment paper lined baking sheet to set.
  • For pistachio truffles: place chocolate dipped truffles on parchment paper lined baking sheet and quickly sprinkle with chopped pistachios.
  • Let truffles set with chocolate at room temperature for another 1 hour. Store in an airtight container at room temperature.