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Milk Chocolate-Pistachio Coated Truffles

Source of Recipe


From "The Chocolate Cookbook" by Elizabeth Wolf Cohen



List of Ingredients



• ½ cup heavy or whipping cream
  
• 12 ounces fine-quality milk chocolate, chopped
  
• 1 Tbsp unsalted butter
  
• 1 Tbsp almond- or hazelnut-flavored liqueur
  
• 12 squares (12 ounces) bittersweet chocolate, chopped
  
• 1 cup shelled and unsalted pistachio nuts, finely chopped
  






Instructions



1. In a medium saucepan over medium heat, bring cream to a boil. Remove from heat. Add milk chocolate all at once, stirring until melted. Stir in butter and liqueur. Strain into bowl. Refrigerate 1 hour or until firm. Line a cookie sheet with waxed paper or foil. Using a melon baller, a 1-inch cream scoop or teaspoon, form mixture into balls. Place on cookie sheet and freeze 1 hour, or until very firm.
   
   
2. In the top of a double boiler over low heat, melt chocolate, stirring frequently, until smooth; the chocolate should be about 115° to 120° F. Remove from heat and pour into a clean bowl; cool to about 88° F.
   
   
3. Place pistachios in a bowl. Using a fork, dip truffles, one at a time, into chocolate, coating completely and tapping fork on edge of bowl to shake off excess. Immediately drop into bowl of pistachios and roll to coat chocolate completely. Place on prepared cookie sheet. Refrigerate until set, about 1 hour. Store in an airtight container with paper towels covering truffles to collect any moisture (up to 2 weeks in refrigerator or 1 month in freezer.)
   
   Makes about 24