Ewald Notter

Pistachio Truffles

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Preparation info
  • Yield:

    94

    Truffles
    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

Method

  1. In a medium pot, combine the cream, salt, and glucose and bring to a boil over medium heat.
  2. Combine the invert sugar, pistachio paste, and chopped couverture. Pour the hot cream over the mixture and set aside undisturbed for 1 minute.
  3. Using a spatula, stir in small circles at first, then gradually in wider circles to form a smooth, shiny ganache.