GRAPE & PISTACHIO TRUFFLES !
Steps:
- A. Preheat oven on 350 degrees. B. After toasting pistachios on baking sheet for 5 min, chop them in blender until finely grained. C. Coat each grape in softened goat cheese and bravely roll them in nuts. Voila !!!
CHOCOLATE, PISTACHIO, AND TAHINI TRUFFLES
The perfect party treat, these two-bite truffles can easily be made ahead of time and are a wonderful accompaniment to a glass of bubbly. In this version, tahini (ground sesame paste) replaces the traditional heavy cream for a nuttier flavor.
Provided by Katherine Sacks
Categories Dessert Chocolate Sesame Cinnamon Orange Pistachio New Year's Eve Cookies Wheat/Gluten-Free Dairy Free
Yield Makes 26 truffles
Number Of Ingredients 8
Steps:
- Heat tahini, chocolate, honey, salt, cinnamon, and orange zest in a medium heatproof bowl set over a medium saucepan of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or microwave in short bursts, stirring in between bursts, until melted and smooth.
- Carefully pour tahini mixture into a glass or metal tall-sided baking pan (an 8x8" pan works well). Chill until truffle base is firm, 60-70 minutes.
- Meanwhile, finely chop pistachios by hand or with a food processor. Mix pistachios and sesame seeds in a medium bowl.
- Line a rimmed baking sheet with parchment or wax paper. Scoop tahini mixture by the tablespoonful and quickly roll into 1" balls between the palms of your hands. Toss in pistachio-sesame mixture until coated. Using a spoon, gently transfer to prepared sheet.
- Do Ahead
- Truffles can be made 5 days ahead; cover and chill. Let sit at room temperature 15 minutes before serving.
CRANBERRY-PISTACHIO TRUFFLES
These cranberry-studded truffles are rich, creamy and encrusted with pistachios. They're a favorite indulgence during the holidays. -Michael Jones, Yorktwon, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Place chocolate in a small bowl. In a small saucepan, bring cranberry sauce and cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Cover and refrigerate for 3 hours or until firm enough to shape., Combine confectioner's sugar and cocoa. Shape truffle mixture into 1-in. balls. Roll in cocoa mixture, then in pistachios. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 72 calories, Fat 5g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 10mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
PISTACHIO TRUFFLES
Pistachios adds crunch, flavor, and a rich, nutty aroma to our Classic Truffles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 dozen
Number Of Ingredients 5
Steps:
- In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.
- Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
- After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
- Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
- Place pistachios in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in pistachios. With yourclean hand, cover truffle with pistachios. Letsit in bowl 20 seconds.
- Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.
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