These Sour Apple Truffles with Pistachio coating are perfect for St. Patrick’s Day. If you are holding one nobody can pinch you, right? Ok, maybe I will wear a green scarf as well! These truffles taste good after St. Patrick’s Day as well. Sour Apple Truffles are just perfect with a cup of Espresso. The Pistachio coating gives them crunchy and nutty feel, but also makes them easier to eat as you don’t get your hands messy with the chocolate.
I love making truffles as they are so easy to make, so you cannot really go wrong. When making truffles invest in a good quality chocolate, because it will make a difference. For these Sour Apple Truffles I used White Chocolate made with Madagascan Vanilla (30% Cocoa). The vanilla which so conveniently is already infused into the white chocolate gives truffles just a little bit more subtle taste. But a plain good quality white chocolate will work as well.
Sour Apple Truffles
Preparation time: 20 minutes (+cooling and rolling time)
Makes: 35 – 40 small truffles
400 g good-quality white chocolate (Green & Black’s Organic White Chocolate with Madagascar Vanilla)
3/4 cup heavy cream
5 tbsp Sourz Apple Liqueur (Sour Apple Schnapps)
150 g Shelled Pistachios (or chopped pistachios)
Finely chop the white chocolate. Place in a medium bowl. Set aside.
Cover and refrigerate for 2 hours or overnight – until the chocolate mixture is thick and firm.
Cover a large plate or a baking pan with foil. Roughly crush or chop the shelled pistachios.
Place on a large shallow plate. With a spoon or a melon scooper (I used a small measuring spoon) take small scoops of the truffle mix and place on clean work-surface.
When you have ten scoops roll them separately into balls and one after another roll in the crushed pistachios making sure that the balls are evenly covered.
Place on the foil covered baking pan. Repeat until all the truffle mixture is gone.
Refrigerate the truffles for at least an hour before serving. If the truffle mix gets too soft while you are making the balls, place it back to the fridge for 15 – 30 minutes and then continue. Store the truffles in the fridge.
Adapted from Martha Stewart