Noor ter Meer's Dark Chocolate Truffles with Pistachio &Fennel
Noor from Amsterdam created this irresistible petit four to nibble with an espresso after dinner. The truffles are best eaten cold.
SERVES
25
PEOPLE
Ingredients
225g dark chocolate (we use 62% chocolate)
225ml cream
50g pistachios
5g fennel seeds
Method
First make the ganache. Put the cream and chocolate in a Pyrex bowl, sit over a saucepan of water. Bring to the boil, making sure the water does not touch the base of the bowl, turn off and remove the saucepan from the heat immediately. Allow the chocolate to melt over the residual heat. Remove the bowl from the pan and gently stir the chocolate mixture until smooth. Cool, then cover and chill until set.
Meanwhile, make the coating for the truffles. Finely chop the pistachios. Toast the fennel seeds in a dry pan for 3-4 minutes until fragrant. Grind the fennel seeds finely in a pestle and mortar or a spice grinder.
Combine the fennel and pistachio in a bowl and mix well. Scoop a teaspoon of ganache, roll the ganache into a ball with cool hands. Drop the truffle into the fennel and pistachio mixture to coat well. If the ganache becomes too warm to roll, put it in the freezer for a few minutes and proceed to roll the truffles in batches.
