Coffee Truffles with Pistachios

Name: Coffee Truffles with Pistachios
Prep time: 30 min
Total time: 30 min
Yield: 30 pieces
Cuisine: Französische Küche
Ingredients: 200 g dark chocolate (70%); 200 ml whipping cream (31%); 90 g unsalted butter; 60 g unsalted pistachios (shelled); 2 tbsp brown cane sugar; 2 tsp instant coffee

30 min

Quick

Gurkerl Küche

Preparation method

Ingredients overview

200 g dark chocolate (70%)
200 ml whipping cream (31%)
90 g unsalted butter
60 g unsalted pistachios (shelled)
2 tbsp brown cane sugar
2 tsp instant coffee

Melt the dark chocolate in a bain-marie and stir in the instant coffee until it has completely dissolved in the chocolate. Whip the cream together with the cane sugar until stiff. Carefully fold the slightly cooled, melted chocolate into the whipped cream with a spatula.

Cut the soft butter into small pieces and gradually beat it into the chocolate-cream mixture with a hand mixer. If desired, a shot of coffee liqueur can also be added at this point. Pour the mixture into a sealable container and let it set in the refrigerator for at least 12 hours.

Finely chop or grind the pistachios. Using a teaspoon, scoop small portions from the firm mixture and roll them into balls with your hands. Immediately roll the balls in the chopped pistachios. Tip: The balls are easier to form if your palms are slightly moistened with cold water. Store in a cool place until serving.