Let’s make Christmas with pistachio nut chocolate truffles
There are few people I know who do not feel a child-like excitement when receiving home-made gifts. Imagine mine when I received my invitation from Vanessa Kimbell to attend The Food Bloggers Gift Swap she was organising at Fortnum and Mason, London. The idea is simple – make a gift and bring it along to swap with other fellow food bloggers! A whole room-full of home-made EDIBLE gifts – would I attend? Try-and-stop-me.
You may know that I’d met Vanessa earlier this year when I was a recipe tester for her now-published cookbook Prepped!. I know she’s one amazingly organised lady and that the event is going to be a lot of fun. Plus she’s invited fellow bloggers whom I’d met through the year at various events – I am really looking forward to having a cuppa tea and a natter with them and of course, other foodies I’d met virtually through thebountifulplate and twitter.
But first, I had to come up with a suitable homemade gift! Now, as Christmas is a time for indulgence and really, nothing whispers indulgence more than chocolates, I finally settled on making some chocolate truffles. They were given a little caramel twist with the addition of golden syrup and crunch from a coating of crushed pistachio nuts.
Soft, rich and creamy, finishing off with the fragrance of pistachios. I hope whoever gets these truffles will love them as much as I do.
What you’ll need
- 250g dark chocolate, finely chopped (I used Green & Black’s 72% cocoa solids)
- 120ml double cream
- 4 tbsp golden syrup
- Pinch of salt
- 50g ground pistachio nuts
To make your chocolate truffles
- Place the chopped chocolate in a heatproof bowl and set aside.
- Combine the cream, golden syrup and salt in a small saucepan and cook over low heat, stirring until the golden syrup has dissolved.
- When the mixture starts to boil, remove from the heat and pour over the chocolate. Mix slowly with a small whisk until the chocolate is melted and the mixture is smoot – this is your ganache.
- Allow the ganache to cool to room temperature for 15 minutes then cover the bowl with cling film and refrigerate until firm. This will take 3-4 hours or overnight.
- Remove ganache from the fridge. Using a measuring spoon (I used 1/2 tablespoon), scoop up some ganache and shape into a ball with your hands.
- Roll the truffles in the ground pistachio and serve or pack into presentation boxes as gifts.
Yields about 33 truffles.
Store in an airtight container, refrigerated for up to 5 days.
If you’re looking for ideas for homemade gifts for loved ones this Christmas, why not give these a go – they’re really simple to make but be warned, you will get chocolate everywhere… and that’s not so bad now, is it? 🙂
For similar ideas, I will do a write-up next week of some of the wonderful gifts I will doubtless come across at the Gift Swap later this week and if you want to share some of your ideas for homemade edible gifts, feel free to drop me a comment below!