"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, February 12, 2011

Honey-Pistachio Truffles

Yield: 24 truffles
3/4 cup heavy cream
3 tablespoons honey
8 ounces bittersweet chocolate chips
1/2 teaspoon pistachio or almond extract
1 cup crushed pistachios, for rolling
1. In a medium microwave-safe dish, whisk together the cream and honey. Microwave on high until bubbling, about 1 1/2 minutes.
2. Add the chocolate chips and wait 2 minutes. Stir gently until thoroughly combined and the chocolate has melted. If needed, microwave an additional 20 seconds to finish melting the chocolate. Stir in the extract, then refrigerate until chilled and firm, at least 2 hours or overnight.
3. Once the mixture is firm, place the pistachios in a wide, shallow bowl. Use a teaspoon, melon baller or small cookie scoop to scoop the mixture into balls. Roll each ball briefly between your hands to smooth, then roll each in the pistachios until coated. To store, refrigerate the truffles in an airtight container.
Per truffle: 113 calories; 8g fat; 3g saturated fat; 11mg cholesterol; 2g protein; 10g carbohydrate; 1g fiber; 3mg sodium

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