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Australia's best rieslings

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Chocolate, pistachio and orange-blossom truffles


Truffles are a simple, elegant way to end a meal and the mixture can be prepared days ahead of time.

You'll need

300 gm dark chocolate (58% cocoa solids), coarsely chopped 200 ml pouring cream 1 tbsp orange-blossom water, or to taste 70 gm (½ cup) pistachio kernels, coarsely chopped 50 gm (½ cup) Dutch-process cocoa powder

Method

  • 01
  • Combine chocolate and cream in a small saucepan, stir over low heat until melted and smooth (4-5 minutes), stir through orange-blossom water and 50gm pistachios. Pour into a shallow tray and refrigerate until firm (2-3 hours). Finely chop remaining pistachios.
  • 02
  • Using a dessert spoon dipped in hot water, scrape ganache into large curls, dust with cocoa, top with a pinch of finely chopped pistachio and serve. Truffles will keep refrigerated in an airtight container for 10 days.

At A Glance

  • Serves 15 people
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At A Glance

  • Serves 15 people

Drink Suggestion

Small glass of young Rutherglen muscat and an espresso.

Featured in

Feb 2010

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