This morning we had a staff christmas morning tea, and everyone was asked to bring a plate. I piped in straight away (maybe a bit too excitedly) 'TRUFFLES!!". I ended up bringing two types, the dark chocolate and raspberry ones i have made before, and these ones. These ones i absolutely adored! Nuts and white chocolate, delicious.
Ingredients (makes approx 60)
- 600gm white chocolate
- 1 cup cream
- 1 cup pistachio nuts, unsalted
- 2 cups desiccated coconut.
Blend or process the pistachios until the are in small pieces but not ground to dust.
Chop up the chocolate into small pieces and place in a double boiler with the cream.
When the two are melted together, remove from the heat and stir through the pistachio nuts.
Refridgerate for 3 hours or until firm.
Pour the coconut into a bowl.
Scoop out heaped teaspoons of the refridgerated truffle mixture and quickly roll into a ball with your hands.
Drop the truffle into the coconut and cover, and then place in a patty pan.
Repeat until all truffle mixture is used up.
Refridgerate until ready to serve.
Allow the chocolate and cream to me