Chocolate Pistachio And Tahini Truffles Food
20 BEST PISTACHIO DESSERT COLLECTION
You'll go nuts for these tasty pistachio desserts! From chocolate bark to cake to cookies and pie, this little green nut brings plenty of flavor to so many treats.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pistachio dessert in 30 minutes or less!
Nutrition Facts :
WHITE CHOCOLATE PISTACHIO TRUFFLES
Ree's daughter Alex enjoyed these truffles so much on her honeymoon that Ree decided to recreate them in her kitchen. They were even served at breakfast time!
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h10m
Yield about 4 dozen
Number Of Ingredients 5
Steps:
- Heat the sweetened condensed milk, pistachio butter and 1 pound white chocolate chips in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, then cover and refrigerate until chilled, 2 hours.
- Line a sheet pan with parchment paper and set aside.
- Melt the remaining 1/2 pound white chocolate together with the coconut oil over a double boiler on medium-low heat until smooth. Set aside.
- Roll the chilled truffle batter into teaspoon-sized balls. Using a fork, dip each ball into the melted white chocolate coating, and let the excess chocolate drip off. Immediately sprinkle with the chopped pistachios and place on the prepared sheet pan. Repeat with the remaining ingredients to make more truffles.
- Allow the chocolate exterior to set completely, about 30 minutes. If short on time, chill for 15 minutes. Store in an airtight container.
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- Line a rimmed baking sheet with parchment. Pulse ⅔ cup pistachios in a food processor until very coarsely chopped. Add dates, tahini, maple syrup, salt, and ¼ cup cocoa powder and process until mixture balls up and forms a mass around the blade.
- Roll batter into ten 1-oz. balls (each about the size of a ping pong ball) and arrange on prepared sheet. Chill until firm, about 20 minutes.
- Meanwhile, grind sesame seeds and remaining 1 Tbsp. pistachios with a mortar and pestle or chop with a sharp knife until finely ground and no large pieces remain. Transfer to a small bowl. Place remaining 2 Tbsp. cocoa powder in another small bowl.
- Re-roll balls between your palms until smooth and round. Dip one half of each ball into pistachio-sesame mixture, then the other half into cocoa powder.
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- Place a parchment-lined baking sheet in the refrigerator to chill. Mix chocolate, tahini, sugar, and 1 tsp. salt in a medium bowl with a rubber spatula; chill until firm, about 15 minutes.
- Meanwhile, heat oil in a large skillet until smoking. Cook rice, stirring constantly. After about 1 minute it will start to puff and pop open, revealing the tan inside of the grain. Once all grain is popped, quickly transfer to paper towels; season with salt. Let cool (rice should be very toasty and crisp; if grains are chewy, start over).
- Scoop chocolate mixture by the heaping teaspoonful and roll into balls. Place on chilled baking sheet. Chill 5 minutes, then roll in puffed rice to coat. Chill 10 minutes, then serve.
- DO AHEAD: Truffles can be made 4 hours ahead; keep chilled. Let sit at room temperature 10 minutes before serving.
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- In a medium heatproof bowl set over a medium saucepan of barely simmering water, melt the chocolate, stirring occasionally, until completely smooth, 5 to 10 minutes. Alternatively, place the chocolate in a microwave-safe bowl and microwave on high power in 30-second intervals, stirring between each, until melted and smooth, about 90 seconds. (You may need an extra 10-second burst at the end to complete the melting process.)
- Add the tahini, cinnamon, and salt, and whisk to combine. Pour the chocolate mixture into a shallow bowl or baking dish, such as an 8-by-8-inch (20-by-20-cm) baking dish, and refrigerate until firm, 60 to 90 minutes.
- Once the mixture is firm, scoop it by the tablespoon and roll into 1-inch (2.5 cm) balls between your fingers (your hands will get messy!). Place the truffles on a plate or baking sheet and refrigerate for 5 minutes.
- Pour the cocoa powder into a small bowl. Dip and roll each truffle in the cocoa powder to coat evenly and place on a serving plate. Indulge immediately or cover and refrigerate for up to 1 week. (If the truffles are refrigerated, let them sit at room temperature for 10 minutes before serving.)
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