So to get more in the Christmas spirit, I decided to make some chocolate truffles.
My uncle gets me 6 pounds of Sharffenberger chocolate every Christmas and it is by and far one of the best chocolates that money can buy. It makes the tastiest truffles.
These are pistachio marzipan truffles which are supposed to replicate Mozartkugeln which is a Christmas treat from Austria that I grew up with in my family.
My recipe comes from Chocolate by Nick Malgieri:
Center mixture
1 1/2 cups heavy whipping cream
8 ounces bittersweet chocolate, melted
1 tsp almond extract
1 tbsp butter
1 tbsp light corn syrup
Pistachio marzipan
8 ounces warm blanced pistachios
4 ounces almond paste
1 cup confectioners sugar
2 to 3 tbsp light corn syrup
Coating
16 ounces semisweet chocolate
16 ounces blanched pistachios, chopped
1) To make the centers, bring the cream to a boil and remove from heat. Whisk in chocolate until smooth, then add extract, butter, and corn syrup. Cool mixture to 80 degrees.
2). To make the pistachio marzipan, place the blanched pistachios, still warm,in a food processor. Process until they form a paste. Pulse in almond paste then confectioners sugar. Add corn syrup as necessary. Remove from processor and knead smooth. Divide the marzipan into three pieces and roll each into a cylinder 12 inches long. Flatten ropes and roll them 2 inches wide.
3). Once cool, beat center mixture on medium speed to lighten and then spoon into a pastry bag. Pipe down the center of each strip of marzipan. Bring the long sides of each piece of marzipan together along the then top of the center mixture. Don't worry if the marzipan doesn't cover perfectly or completely. Chill. Then cut the roll pieces into half inch lengths.
4). To coat the truffles, melt the chocolate and either temper it or let it cool to 90 degrees. Coat truffles with chocolate and then roll them in the chopped pistachios. Place on paper-lined pan to set coating.
Yum!
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