Chocolate truffles with Grand Marnier liqueur and pistachio topping
Votes: 3
Time: 4 hours 45 minutes
Complexity: easily
Quantity: 18 - 24 truffles
Complexity: easily
Quantity: 18 - 24 truffles
Nutritional value per serving:
Calories 128, total fat 10 G., saturated fats 6 G., proteins 1 G., carbohydrates 11 G., fiber 1 G., cholesterol 17 mg, sodium 13 mg, sugar 9 G.
Calories 128, total fat 10 G., saturated fats 6 G., proteins 1 G., carbohydrates 11 G., fiber 1 G., cholesterol 17 mg, sodium 13 mg, sugar 9 G.
With spring holidays approaching, a few preferences can help you choose the perfect gift. These truffles combine chocolate and pistachios with a subtle hint of orange, making them a delightful surprise. Choose 55-70% dark chocolate for the chocolate ganache, roll the chilled ganache into balls, and the candies are ready.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g of dark chocolate bar
- 1 cup heavy cream
- 1 tbsp (15 g) unsalted butter
- A pinch of salt
- 1 tsp vanilla extract
- 1/4 cup Grand Marnier liqueur (a blend of cognac, Caribbean green orange distillate, and other ingredients)
- Chopped unsalted pistachios, for sprinkling
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Recipes with similar ingredients: dark chocolate, cream, vanilla extract, Grand Marnier liqueur, pistachios
Cooking the dish according to the recipe:
- Cut the chocolate into pieces and place in a heatproof bowl. Combine the cream, butter, and salt in a saucepan.
Place the saucepan on the stove and heat the mixture over medium heat, without bringing it to a boil. Pour the mixture over the chocolate and let it sit until the chocolate is completely melted, about 10 minutes. Stir with a silicone spatula or whisk until smooth. (If necessary, melt the chocolate in the microwave, stirring every 20 seconds.) - Add to the chocolate mixture vanilla extract and orange liqueur, stir until smooth. Transfer the chocolate cream to a baking dish and refrigerate for 3 hours or overnight, until firm.
- Using a tablespoon, roll the chocolate mixture into 18-24 balls, then roll them in chopped pistachios. Place the truffles on a parchment-lined baking sheet, cover with plastic wrap, and chill until firm, at least 1 hour or overnight.
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