Pistachio Truffles Food

PISTACHIO TRUFFLES

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.

WHITE CHOCOLATE PISTACHIO TRUFFLES

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.

TRUFFLE AND PISTACHIO SAUSAGE

Steps:

• Put the ground pork into a large bowl. Add the wine, garlic, pepper, curing salt, pistachios, and truffles, if using. Mix well with your hands. Divide the mixture in half. Form and press each half into a sausage about 8-inches long and 2-inches in diameter. Take care to press the mixture firmly enough to eliminate air bubbles, which would result in unsightly holes in the sausages. Wrap individually in plastic wrap, twisting the ends to enclose the sausages, and then roll each of them in aluminum foil, twisting the ends of the foil. Refrigerate for at least 3 days to cure. (Freeze 1 of the sausages, if desired, and thaw it slowly in the refrigerator before cooking.)
• The very important part of poaching these sausages is to do it at a low temperature for a long time. This makes a big difference in the taste and juiciness of the meat. Bring a pot of water to between 150 and 160 degrees F. Lower the wrapped sausages into the pot, and place a heavy lid that is a little smaller than the top of the pot on top of the sausages to weigh them down in the pot and keep them immersed in the water. Cook in the same temperature range, checking the pot occasionally, for about 1 hour, or until the internal temperature of the sausages is close to the same temperature as the water, about 150 degrees F. To keep warm, let the sausages sit in the 150 to 160 degrees F water until serving time.
• Note: Morton Tender Quick Curing Salt is a curing agent composed of 99 percent salt, 1/2 percent sodium nitrate, and 1/2 percent sodium nitrite. If you use regular salt the sausages will be fine to eat but will be gray in color rather than the appealing pink color achieved with the curing agent.

CRANBERRY-PISTACHIO TRUFFLES

Steps:

• Place chocolate in a small bowl. In a small saucepan, bring cranberry sauce and cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Cover and refrigerate for 3 hours or until firm enough to shape., Combine confectioner's sugar and cocoa. Shape truffle mixture into 1-in. balls. Roll in cocoa mixture, then in pistachios. Store in an airtight container in the refrigerator.

CHOCOLATE, PISTACHIO, AND TAHINI TRUFFLES

Steps:

• Heat tahini, chocolate, honey, salt, cinnamon, and orange zest in a medium heatproof bowl set over a medium saucepan of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or microwave in short bursts, stirring in between bursts, until melted and smooth.
• Carefully pour tahini mixture into a glass or metal tall-sided baking pan (an 8x8" pan works well). Chill until truffle base is firm, 60-70 minutes.
• Meanwhile, finely chop pistachios by hand or with a food processor. Mix pistachios and sesame seeds in a medium bowl.
• Line a rimmed baking sheet with parchment or wax paper. Scoop tahini mixture by the tablespoonful and quickly roll into 1" balls between the palms of your hands. Toss in pistachio-sesame mixture until coated. Using a spoon, gently transfer to prepared sheet.
• Do Ahead
• Truffles can be made 5 days ahead; cover and chill. Let sit at room temperature 15 minutes before serving.