Although I made these for mothers day, I'm ashamed to say my mum didn't actually see any of them. No I'm not the worst daughter in the world, I bought her some posh expensive chocs from hotel chocolate instead because when I tasted the filling on its own while I was making these truffles, I didn't like it and wrote them off as a disaster.
I was going to throw the filling mixture away and start again but for some reason I kept it in the fridge for 2 days and then finished them off. By some miracle, when the finished truffles were coated in dark chocolate and sprinkled with crushed pistachios they looked quite professional and tasted delicious! I can only assume that the mixture had a funny taste to it when it was still warm, I think from the white chocolate but when it was cooled and covered in dark chocolate, the raspberry flavour really came through and they tasted just as I wanted. Its a shame my mum never got them as I made them especially for her as she loves raspberries but in the end I was so pleased with them, I'm sure I will be making them again for presents and special occasions so I'm sure she will get to taste them soon enough.
Here's what I did:
Ingredients
200g white chocolate
100ml thick double cream
100g fresh or frozen raspberries
juice 1 lemon
2 tablespoons water
150g dark chocolate
20g pistachios
Instructions:
Melt the white chocolate over a bowl of boiled water (not on the hob, you don't want it to get too hot).
Add the raspberries, water and lemon juice to a pan and gently bring to a simmer for a few minutes until all the fruit has broken down. Leave to cool.
Strain the raspberry mixture in a sieve and really push all the juice and pulp through so only the pips are left in the seive. Put the smooth mixture back into the pan and simmer and reduce until you are left with a thick fruit puree/ syrup.
Leave to cool slightly and then pour the cream into the berry mixture and mix thoroughly. Then pour this mixture into the melted white chocolate, mix and leave to set hard in the fridge for an hour or so.
When the mixture is set melt the dark chocolate (or any chocolate you like). You can temper the chocolate for best results if you know how but don't worry if you don't. Leave it to cool until it is just warm to the touch.
Role the truffles into small balls with your hands. I made them about the same size as a Thorntons truffle. Then dip in the dark chocolate and set on a piece of baking parchment to cool. When all the truffles are coated and cooling, grind the pistachios in a pestle and mortar and sprinkle on top of the setting chocolate.
Cool in the fridge and store in the fridge if possible. They will keep for about a week but I doubt they will last that long!
The white chocolate in these truffles is really only a base and you aren't meant to taste it. You could make them with other flavours and coatings and I'm going to be doing a lot of experimenting with the recipe as I think it will be pretty versatile.
As I am going on holiday in a few weeks, I'm going to try and lay of the chocolate until then so stay tuned for some healthier recipes and more wholesome treats.
Ciao for now xxx