I know my posts were a bit sporadic while I was in the process of moving, but starting next week I have BIG PLANS for the blog. (You’ll hear more about these big plans soon!) Meanwhile, one of my goals for this year had been to give more opportunities to other bloggers to showcase their talents. There’s some incredible talent out there… I found one such gem of a blog a few weeks ago, I am pretty certain you all will adore her recipes and photos as much as I do:
They are stupidly easy to make but require a little time and care. Read the instructions entirely before you set to work, as it’s crucial to follow the steps correctly. If you do so, the experience of making chocolate is not just easy, but positively delightful.
Pistachio Chocolate Emerald Truffles
Pistachio Filling
- 6.34 oz (180g) raw pistachios, shells removed
- 1 tbsp coconut oil, melted
- 3/4 tsp powdered stevia
Place pistachios in a high-speed blender. Pulse until the pistachios turn to a fine powdery consistency. The longer you blend, the smoother paste they will turn into. Add the coconut oil and stevia. Blitz until all ingredients are smooth, with just a few grains left. If you don’t own a powerful blender or food processor, you might want to do this in batches to spare the machine too much effort at once. Pour blended mixture into a small bowl and freeze for about 20 minutes while making the chocolate coating. Line a freezer-safe dish or platter with parchment paper. Remove the filling from the freezer. Using a teaspoon (or a melon scooper might work) scrape a walnut-sized amount of filling. Roll the filling into a small ball in your hands, and place on the parchment. Repeat the process to make 9 truffles. Freeze truffles for five more minutes.
source :chocolate-truffles
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