Flora Shedden recipe: Pistachio Truffles

The newest recipe from our weekly columnist, Great British Bake Off star Flora Shedden, is a fun recipe for the perfect luxury treat: Pistachio Truffles

If, like me, you over did it on the Easter egg front this year I bet the last thing you want to see is another piece of sickly sweet chocolate. Instead reinvent your sad half eaten Easter eggs to make a delicious ganache for truffles.

They are so simple to prepare and even customize, and will make for a perfect dinner party gift. Also a perfect project for any bored weenies on holiday (just don’t tell them it is their chocolate that is being sacrificed!). For younger ones omit the alcohol. You could add rose water or a citrus essence instead.

Ingredients

300g chocolate (I like a mixture of milk, plain and dark)
300ml double cream
75g butter
1 shot of rum, or any other spirit you would like (optional)
1 tsp vanilla bean paste or essence
75g pistachio nuts, chopped roughly

Serves: 4 - 6 Difficulty: Medium Time to cook: 140 mins

Method

1 Grease and line a small but deep square tin and break the chocolate into roughly similar sized pieces.

2 In a pan heat the cream and butter together. Bring to the boil then remove from the heat immediately. Allow to sit for 5 minutes then add the chocolate. Do not stir and allow to sit for a further 5 minutes.

3 This process prevents the mixture from seizing or splitting. Once the time is up you can stir the mixture. It should be smooth and glossy and almost entirely melted.

4 Stir in the rum if using and the vanilla. Once smooth transfer into your prepared tin and level off. Allow to set in the fridge for at least two hours. Cut the truffle mix into small squares and roll each piece in the chopped pistachios. Store in the fridge until required.