White Chocolate Truffles with Rose and Pistachio
IngredientsServes about 30 trufﬂes
¾ cup (175 ml) whipping cream
¾ lb (340 g) + ⅓ lb (175 g) ﬁnely chopped high quality white chocolate, divided
6 tbsp (90 ml) unsalted butter
½ tsp (2.5 ml) best quality rose water, or to taste
1½ tsp (7 ml) Grand Marnier (optional)
1 pinch salt
2 tbsp (30 ml) ﬁnely crushed edible dried rose petals
⅔ cup (150 ml) chopped toasted pistachios
- In a medium saucepan, bring cream just to a boil. Remove from heat and immediately add ¾ lb (340 g) chocolate, butter, rose water and Grand Marnier, if using. Gently whisk until chocolate and butter are melted and mixture is completely smooth. Pour into a shallow container, cover and refrigerate until fully set, preferably overnight.
- Line a baking sheet with parchment paper. Fit a piping bag with a ½-in (1.25 cm) round nozzle (or a plastic freezer bag with ½-in (1.25 cm) snipped off from one corner). Spoon chocolate mixture into bag and pipe 1-in (2.5 cm) mounds onto lined baking sheet. Place sheet in freezer for 2 hours, or until trufﬂes are solid.
- In a shallow bowl, combine crushed rose petals and pistachios and set aside.
- In a small pot, bring water to a boil, then reduce to a gentle simmer over medium-low heat. Place remaining ⅓ lb (175 g) chocolate in a small heatproof bowl that will ﬁt over pot. Place bowl over pot of simmering water and melt chocolate slowly, stirring, until smooth. Turn off heat, leaving bowl over pot so chocolate remains liquid.
- To roll the trufﬂes, this step is a bit messy, so having an extra pair of hands here can be quite helpful. Wearing thin plastic gloves, smear a little melted chocolate into your palm with a spoon. Carefully pick up a trufﬂe (they will be quite soft) and quickly but gently roll it in a circular motion between your palms to make a thin even coating of chocolate and round out shape. Place trufﬂe into pistachio mixture and roll it around with a fork to coat evenly. Set it on parchment-lined baking sheet; repeat with remaining trufﬂes. Remove gloves and quickly roll each trufﬂe between your palms once more to help pistachios adhere and to ﬁnish shaping. Place trufﬂes back on baking sheet and return to freezer to set overnight.
- Once set, store trufﬂes in refrigerator overnight, or in freezer for up to 1 month, well covered, until ready to pack into decorative boxes for gifting. These delicate confections need to be refrigerated until serving.