Ingredients
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225g dark chocolate, roughly chopped
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150ml cream
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15g butter
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3 tablespoons Cointreau
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70g pistachio nuts, finely chopped
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cocoa powder, to dust
These rich and decadent truffles make the perfect gift for Christmas. Makes 20 truffles
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Place the chocolate, cream and butter in a heatproof bowl over a pot of simmering water, making sure the base of the bowl isn’t touching the water. Stir frequently until the chocolate has melted. Remove from the heat and whisk in the Cointreau. Pour into a dish deep enough to have the ganache roughly 3cm in depth. Refrigerate for 1-2 hours until firm.
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Line a baking tray with baking paper. Roll the ganache into teaspoon-sized balls and immediately roll in pistachio nuts or cocoa. Place on the lined tray.
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Refrigerate the truffles and bring to room temperature 30 minutes before serving.
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