Pistachio Truffles

Ingredients:

• 4 oz (125 g) bittersweet chocolate, finely chopped
• 1/3 cup (3 fl oz/80 ml) heavy (double) cream
• 2 tablespoons unsalted butter, at room temperature, cut into 4 equal pieces
• 1 tablespoon sour cream
• 1/4 teaspoon vanilla extract 
• Pinch of salt
• 1 cup (4 oz/125 g) medium-fine chopped unsalted pistachios
• Confectioners' sugar for garnish (optional)

Directions:

Gather ingredients.

In the top of a double boiler, combine the chopped chocolate and cream. 

Set over barely simmering water and melt the chocolate, then whisk until the mixture is glossy and smooth. The chocolate to mix with the cream and melt all the way, but it will eventually melt.

Remove from the heat and let cool to lukewarm, about 5 minutes, stirring occasionally. Add the butter pieces, stirring until smooth and well blended. Let cool, stirring occasionally, until the chocolate just holds its shape when dropped from a spoon, about 40 minutes. It took exactly 40 minutes for the mixture to take cool to the correct consistency. 

Line a small baking sheet with aluminum foil or parchment paper. Fit a pastry bag with a 1/2-inch (12-mm) plain tip. Fill the pastry bag with with the chocolate mixture and pipe into 1-inch (2.5-cm) mounds on the prepared baking sheet. Tap down any pointed tips with a dampened finger tip. 

Freeze truffles until very firm, about 1 1/2 hours.

Put the chopped pistachios in a small bowl. Remove a few truffles from the freezer. Roll each truffle in the nuts, pressing to coat. Serve slightly chilled. Cover and refrigerate until ready to serve. 

If desired, sift a light dusting of confectioners' sugar over the truffles just before serving.

My Experience:

This was one of the easier truffle recipes I have seen. Unfortunately I do not have a pastry bag, but I substituted it for a gallon sized Ziploc bag. It worked out pretty well. I didn't really have any other difficulties. It was a really fun experience, and a great recipe.