Friday, December 3, 2010

Cardamom White Chocolate Truffles with Pistachio

Who can resist chocolate truffles? Certainly not me. I personally would pick homemade truffles over any chocolate bars. I like them at room temperature, when they are soft to bite and they literally melt it in your mouth. I am in heaven already just by thinking about it...

I had some baklava the other day and this inspired me to make some chocolate truffles with rosewater. So I came up with these white chocolate truffles with tiny amounts of rosewater and cardamom added to them and rolled in  pistachio nuts. Maybe you can call it Moroccan inspired but I call it delicious. The rosewater flavour hardly came through, but the cardamon was just beautiful. Maybe I should make a cheesecake with cardamom next time!


The following recipes will allow you to make around 25 small chocolate truffles. Double the recipes if you want to have some more leftovers for yourself.

250g white chocolate, roughly chopped
1/4 cup double cream
a knob of butter (5g)
2 tbsp cardamom
1 tbsp of rosewater
a handful of pistachio, roughly chopped

I am not using any fancy Belgium chocolate, just some good old NZ made Whittaker's.

Place some water in a saucepan and bring it to boil. While you are waiting for the water to boil, chop the chocolate into pieces and place them into a big bowl. It is important that the bottom of the bowl isn't  touching the water surface. Once the water starts boiling, turn it down to the lowest setting and place the chocolate bowl over the hot water. Let it sit for 5 mins. Be patient as it will melt slowly by itself and you barely have to stir it.

























When it is starting to melt, add in the cream, cardamom and rosewater. Once everything is completely melted, add in a knob of butter to finish it off. Turn off the heat.

Cover the bowl with glad wrap and place it in the fridge for couple of hours (I placed them in the freezer for half an hour, and they fully set).

Finely chopped a handful of pistachio nuts and place them into a mixing bowl.


Remove the chocolate from the fridge and put on some disposable gloves. Now scoop out equal amounts of chocolate with a melon baller or a teaspoon. Roll the chocolate into little round balls and then drop them into the chopped pistachio.



Shake the bowl sideways to make sure that the chocolate is rolled and coated evenly with chopped pistachio.


Place it on some mini paper cups and seal it with glad wrap and keep it refrigerated.

No comments:

Post a Comment