1/4 cup finely chopped pistachio nuts or hazelnuts
14 ounces semisweet, milk or white chocolate
Instructions
Bring cream to a boil in medium saucepan over medium heat. Remove from heat and add chocolate; stir until melted. Add butter and brandy, if desired. Pour into large bowl. Chill 6 hours or overnight.
Form chocolate mixture into small balls with hands. Place cocoa in small bowl; roll balls in cocoa to coat.
For pistachia nut truffles, roll each ball in chopped pistachio nuts. Wrap in plastic wrap and chill for up to 10 days.
For chocolate truffles, freeze truffles 1 hour. Place desired flavor of chocolate in microwavable bowl. Microwave on MEDIUM (50%) 30 seconds; stir. Repeat until chocolate is melted and smooth. Dip each truffle in melted chocolate. Place on parchment-lined baking sheet and chill in refrigerator until ready to serve.
Originally Submitted
11/27/2008
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