I’m not the biggest plated dessert fan. I don’t exactly run screaming from the site of sweets, but I prefer the savory more often than not. However, I find few things say fin like a cup of coffee and a chocolate truffle. Just enough, never too sweet, a couple bites to say goodbye.
If you make these truffles in batches and keep them stored neatly (parchment-lined container, sealed tight) in the freezer, you can make them last a month or so. They’re lovely for guests or, even better, presents, and they are comprised of but three ingredients. The hardest part of making these truffles is waiting for ganache to set. They’re the lazy bakers’ dessert, if you can even call them dessert; a cook’s dessert, but satisfying nonetheless.
Chocolate Pistachio Truffles
16 oz Bittersweet Chocolate, chips or chunks
1 pint Heavy Cream
2 cups Pistachios, finely ground
Place chocolate in a mixing bowl. In a saucepan over medium-high heat, bring heavy cream to a boil. Pour heavy cream over chocolate, and mix thoroughly to combine. Allow to cool. Cover and refrigerate for at least 4 hours or overnight.
Place the finely ground pistachios on a sheet tray. Prepare another sheet tray with a piece of parchment to receive the rolled truffles. Using a melon baller or small ice cream scoop (2 oz,) scoop the hardened chocolate ganache onto the pistachios. Roll the scooped balls around the tray to coat with pistachios, and then, working quickly so as to not melt the chocolate and get your hands all gross, roll the truffles into proper balls. You may need to dip the truffle back in the pistachios as you work to get the truffle well-coated. Use hot water after every few scoops to rid your scooper of excess ganache.
Refrigerate or freeze, and serve with espresso or strong coffee! If you freeze them, just move them to the fridge and allow them to ‘thaw’ for a couple hours before serving. Let them come up to near-room-temperature (room temperature in a cold room, I suppose) when you put the coffee on, for maximum enjoyment.