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Ingredients
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Ingredients
Method
Instructions
- 1
Melt the Chocolate
In a heatproof bowl, combine the dark chocolate and butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth.
- 2
Make the Ganache
Remove the bowl from heat. In a separate pot, heat the heavy cream until just simmering. Gradually pour the hot cream into the melted chocolate mixture, stirring continuously until fully combined and glossy.
- 3
Add Flavorings
Stir in the powdered sugar, vanilla extract, and a pinch of sea salt until well incorporated.
- 4
Chill the Mixture
Pour the ganache into a shallow dish and let it cool at room temperature for about 30 minutes, then refrigerate for an additional 30 minutes until firm.
- 5
Shape the Truffles
Once the ganache is firm, use a melon baller or small scoop to portion out the mixture. Roll each portion into a ball using your hands.
- 6
Coat with Pistachios
Roll each truffle in the crushed pistachios to coat completely. Place on a parchment-lined tray.
- 7
Serve
Let the truffles sit at room temperature for a few minutes before serving. Enjoy your Esther Price after dinner sweets!
