One of the requirements to graduate from NGI is to complete a Friday night dinner in which the students prepare a 3 course vegan meal to the public. These truffles were my contribution to my groups dinner…
Pistachio Rosewater Truffles
Ingredients:
½ cup coconut milk
½ lb semisweet chocolate, chopped
2 Tbsp coconut oil or coconut butter
2 Tbsp pistachio liqueur
1 Tbsp rosewater
½ lb semisweet chocolate, chopped (coating)
1/3 cup cocoa powder
PROCEDURE/NOTES:
Heat the coconut milk in small pot until it just reaches a boil. Turn off add the chopped chocolate and let sit covered for 5 minutes. Whisk to combine, then stir in the coconut oil, liqueur and rose water. Pour into a shallow container and refrigerate until semi-firm, about an hour.
Put the mixture into a bowl of a stand mixer and whip until fluffy, about 5 minutes. Drop 1/2 teaspoons of chocolate on a parchment lined baking sheet. Refrigerate until the chocolate is firm, about 15 minutes.
Melt the remaining chocolate. Measure the cocoa powder into a shallow dish. Dip the truffles into the chocolate to make a thin shell. Then put into the dish of cocoa powder. Shake off excess powder.
Note- To make lavender or other herb truffles- infuse the coconut milk for half an hour with flower/herbs. Bring to boil and strain before proceeding with the recipe. You can also vary the flavor by using different liqueurs.
YIELD: about 70 truffles
