Pistachio Ganache Truffles
Idea gallery #1775
- 1/2 cup Heavy Cream
- 2 tsp Corn Syrup
- 1pound Callebaut Milk
Chocolate, melted
- 1tbsp Invert Sugar
- 1tbsp Butter, softened
- 15-30 drops Pistachio Flavoring, or to taste
- 1 1/2 cup pistachios,
shelled & chopped, divided
Printable Recipe
1. In a heavy sauce pan, bring cream and corn
syrup to a boil. Add butter and invert sugar.
Cool to 98°F.
2. 2. Melt chocolate. Add in the cream mixture and
whisk until a smooth consistency is reached. Add
pistachio flavoring and whisk together. Fold in
1/2 cup chopped pistachios.
3. 3. Cover and chill for several hours until firm.
4. 4. Spoon the ganache mixture using a cook
-ie scoop, roll into a ball. Roll in remaining 1 cup
chopped pistachios until covered.
5. 5. Chill until ready to serve.