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.
GRAPE TRUFFLES (GRAPE AND BLEU CHEESE)
Adapted from a recipe from Tyler Florence. This is a sophisticated-looking appetizer just bursting with flavor. It's a bit time consuming to make, but worth it. When I made it, I ran out of ground nuts, yet still had cheese left over. I chopped up a few grapes, and sprinkled some chopped walnut pieces in the cheese and mixed it up for a nice bleu cheese spread, as a bonus. Prep and cook time includes chilling time.
Provided by Lizzie-Babette
Categories Spreads
Time 1h45m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Mash the cream and bleu cheese in a bowl until they are combined well.
- Add the port.
- Mix until all ingredients are very well combined.
- Chill the cheese mixture for about an hour or two.
- Using a regular spoon, scoop some cheese into the bowl of the spoon and using a grape, scrape the cheese out of the spoon.
- Press the cheese around the grape and roll in your hands to completely cover it well.
- Roll the cheese-covered grape in the ground nuts.
- Continue with remaining grapes.
- Chill until ready to serve.
- Note: if you have leftover cheese, you can mix it with a few chopped nuts and some chopped grapes to make a delicious spread, too.
Nutrition Facts : Calories 84.8, Fat 5.8, SaturatedFat 3.8, Cholesterol 16.4, Sodium 195.1, Carbohydrate 4.6, Fiber 0.2, Sugar 3.5, Protein 3.3
PISTACHIO TRUFFLES
Pistachios adds crunch, flavor, and a rich, nutty aroma to our Classic Truffles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 dozen
Number Of Ingredients 5
Steps:
- In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.
- Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
- After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
- Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
- Place pistachios in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in pistachios. With yourclean hand, cover truffle with pistachios. Letsit in bowl 20 seconds.
- Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.
GRAPES ROLLED IN GOAT CHEESE WITH A PISTACHIO CRUST
These little treats make an excellent alternative to after dinner cheese and biscuits, served with a glass of tawny port.
Provided by English_Rose
Categories Berries
Time 10m
Yield 10-15 serving(s)
Number Of Ingredients 3
Steps:
- Take a ball of goat cheese that fits into the palm of your hand.
- Flatten and place a clean red grape in the centre.
- Quickly pull the goat cheese around the grape and roll until the surface of the grape is evenly covered.
- Finally, roll the balls in the pistachios and chill for at least half an hour.
- To serve slice in half.
Nutrition Facts : Calories 151, Fat 11.4, SaturatedFat 3.6, Cholesterol 10.1, Sodium 66.2, Carbohydrate 7.7, Fiber 1.9, Sugar 3.8, Protein 6.4
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