Chocolate, pistachio and orange-blossom truffles

I was watching some music videos with Joao last Sunday and told him that even though I’ve loved Queen for as long as I can remember not until when I was an adult I realized that the blond girl on this video was Roger Taylor. :)

What can I say? There are things we learn late in life. Like choosing dark chocolate over milk chocolate when making truffles. :)

Chocolate, pistachio and orange-blossom truffles
slightly changed from Australian Gourmet Traveller

300g dark chocolate (58% cocoa solids), coarsely chopped – I used 70%
200ml heavy cream
1 tablespoon orange-blossom water*, or to taste
½ cup (70g) pistachio kernels, lightly toasted and coarsely chopped
½ cup (45g) Dutch-process cocoa powder, sifted

Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4-5 minutes), stir through orange-blossom water and 50g pistachios. Pour into a shallow tray and set aside to cool. Cover with plastic wrap and refrigerate until firm (2-3 hours). Finely chop remaining pistachios.

Mix remaining chopped pistachio and cocoa powder in a small bowl. Roll about ½ tablespoon of the mixture into rough balls. Roll the truffles on the cocoa/pistachio mixture and gently shake to coat. Truffles will keep refrigerated in an airtight container for 10 days.

* I could not feel the orange blossom water flavor – you might want to add a little bit more

Serves 15 – I made 2/3 of the recipe above and got 23 truffles