The subtle, yet refreshing notes of rose in these truffles are the perfect pairing for the beautifully green pistachios. These truffles resemble the flavours of those found in Turkish delights!
- 150g / 5.29 ounces vegan chocolate*
- 5 tablespoons coconut milk or cream* (from a can)
- 3 tablespoons / 20g pistachios, chopped
- 5–6 tablespoons / 50g pistachio flour, for coating*
- 2 tablespoons rose water
- If your chocolate is a block of chocolate, you’ll first need to chop it up into smaller pieces. The smaller they are, the easier and quicker it will melt—ideally the size of buttons. If you’re using buttons or pre-chopped chocolate, you can skip this step.
- Place the chocolate in a heat-proof bowl and set aside.
- In the meantime, using a small saucepan or a Turkish coffee pot, heat the coconut milk or cream until it comes to a gentle simmer. Do not boil!
- Pour it over the chocolate and leave it to sit for 4-5 minutes. This will melt your chocolate and make it easier for you to mix.
- Using a silicone spatula or wooden spoon, mix the chocolate until it’s nice and smooth. If you’re finding that the chocolate isn’t melting completely, place the heat-proof bowl over a small saucepan with some water in it (the saucepan) on low-medium heat and stir until it completely melts. Make sure that the water inside the saucepan is not touching the bottom of your bowl.
- Add in the chopped pistachios and rose water and mix until well incorporated.
- Place the bowl in the fridge for your ganache to set for at least 2 hours or overnight.
- Once the ganache is ready, using a tablespoon, scoop out a tablespoons worth of ganache and roll in the palm of your hands working quickly until you have a ball.
- Roll the truffle in the pistachio flour and reshape if necessary using the tips of your fingers (not where you had just rolled the ganache, this will otherwise give the truffles a brown finish).
- Continue the process for all the ganache until finished. It should make 10 truffles.
- Place the truffles in the fridge in an airtight container for up to 1 week or at room temperature for a few days if it’s cold.
Chocolate: Use chocolate that has a high cacao butter ratio. I like to use 70% dark. It has the perfect balance between sweet and bitter.
Coconut cream/milk: Make sure you only use the thick creamy part that sits at the top of the can, not the watery part that sits at the bottom. If it’s not separated, place the can in the fridge overnight.
Pistachio flour: Pistachio flour is made by processing raw pistachios in your food processor until you achieve a fine crumb/flour-like consistency.
For tips and tricks to make these perfect every time, please refer to my notes earlier in the post.
- Diet: Vegan