This is a sophisticated take on those ubiquitous cherry cordial bonbons. Shelling pistachios will give you fresher product, but it can be a tedious job. If your market carries shelled pistachios in the refrigerator section, it's likely they're pretty fresh. If not sure, just ask.
By Andrew Garrison Shotts
Andrew Garrison Shotts | Making Artisan Chocolates: Flavor-infused Chocolates, Truffles and Confections | Quarry Books , 2007
"Pistachios and cherries are a classic combination. You may have tried cherry truffles that hold an entire cherry, often macerated in liqueur, in their centers. My recipe is easier to make and the truffles still have a nice fruity flavor. If you want to boost that flavor, you can add a couple drops of natural cherry extract. I like rolling these truffles in granulated pistachios for both the flavor and the crunch. Use the freshest pistachios you can find and, if possible, shell the nuts yourself. If you want to alter the recipe slightly, dip the truffles in white chocolate before coating them with the nuts. This will create a somewhat sweeter overall flavor." – Andrew Garrison Shotts
2 oz. (56g) 64 percent bittersweet chocolate, chopped
3 oz. (84g) 55 percent semisweet chocolate,chopped
3 1/2 oz.or 6 1/2tbsps. (91g) heavy cream
1 tsp. (7g) light corn syrup
1 tbsp. (14 g) salted butter, cubed, soft but not melted
1 tbsp. (14 g) Kirsch
To finish truffles:
12 oz. (336g) pistachios, shelled, lightly toasted, finely chopped
1 lb. (453g) 64 percent bittersweet chocolate, tempered (see instructions)
To make the ganache: Place the chopped chocolate in a medium-size bowl. Set aside. Combine the heavy cream and the corn syrup in a small, heavy-bottomed saucepan. Cook over medium-high heat while continually stirring. Once the cream mixture comes to a rolling boil, pour directly over the chocolate and let sit for 2 minutes. Stir, slowly incorporating all of the ingredients, allowing the chocolate to fully melt. Using a candy thermometer placed in the center of the bowl, check the temperature. Once the ganache has reached 95°F (35°C), add the butter and Kirsch, and stir well. Let the ganache sit for 30 minutes to 1 hour, or until it is firm enough to pipe. Line a baking sheet with parchment or waxed paper. Pipe or scoop the ganache onto the baking sheet. Set aside to dry overnight. When ready, roll the ganache into smooth, round balls. Place on parchment paper and set aside.
To finish the truffles: Place the pistachios in a shallow bowl or casserole dish. Dip the truffles in the tempered chocolate one by one. Immediately after dipping, roll each truffle in the pistachios until it is fully covered. Let the chocolate fully set before removing the truffles from the pistachios.
Making Artisan Chocolates © 2007 Andrew Garrison Shotts. Photo © Quarry Press. All rights reserved.
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