Ingredients:
16 ounces high quality dark chocolate, preferably 66% cocoa
1 ½ cup cream
4 tablespoons butter
4 tablespoons Grand Mariner
Pinch of salt
For the coating:
Melted chocolate
Ground pistachios
Procedure:
Bring cream to a boil and pour into chocolate and butter. Whisk all together and add the alcohol. Continue to whisk for about 4 minutes to emulsify the mixture properly. Chill until cold.
Use a scooper to scoop out small balls. Use your palms to roll them into small balls. Chill on a sheet tray.
Using a fork, dip the truffle in the melted chocolate or ground pistachios to coat each truffle.
Recipe Type: Authentic16 ounces high quality dark chocolate, preferably 66% cocoa
1 ½ cup cream
4 tablespoons butter
4 tablespoons Grand Mariner
Pinch of salt
For the coating:
Melted chocolate
Ground pistachios
Procedure:
Bring cream to a boil and pour into chocolate and butter. Whisk all together and add the alcohol. Continue to whisk for about 4 minutes to emulsify the mixture properly. Chill until cold.
Use a scooper to scoop out small balls. Use your palms to roll them into small balls. Chill on a sheet tray.
Using a fork, dip the truffle in the melted chocolate or ground pistachios to coat each truffle.
Submitted By: Pastry Chef Francis Ang/Fifth Floor Restaurant
Recipe Author: Pastry Chef Francis Ang, Fifth Floor Restaurant
Restaurant: Fifth Floor Restaurant, 12 4th Street, San Francisco, CA, USA
Source: http://www.fifthfloorrestaurant.com/files/pdf/media_210.pdf