For the white truffles:
- 200g white chocolate (preferably high quality)
- 1/2 cup (120ml) heavy cream
- 2 tablespoons butter
- 1/2 cup pistachio butter (unsweetened)
- A pinch of sal
For the green truffles:
- 200g white chocolate (preferably high quality)
- 1/2 cup (120ml) heavy cream
- 2 tablespoons butter
- 1/2 teaspoon almond extract (optional, for flavoring blancmange)
- Green food coloring
For coating:
- Shredded coconut (optional)
- Chopped pistachios (optional)
Instructions:
1. Preparation of white truffles:
a. In a heatproof bowl, melt the white chocolate using a double boiler or in the microwave at low power.
b. Heat the heavy cream in a saucepan until it's about to boil, then pour it over the melted chocolate. Mix well until you get a smooth mixture.
c. Add the butter and mix until fully incorporated.
d. Incorporate the pistachio butter and a pinch of salt. Mix well.
e. Refrigerate the mixture for at least 2 hours or until firm enough to handle.
2. Preparation of green truffles:
a. Repeat steps a-c from the previous section to melt the chocolate and heat the heavy cream.
b. Add almond extract (if using) and green food coloring. Mix until you achieve a uniform color.
c. Refrigerate the mixture for at least 2 hours or until firm enough to handle.
3. Forming the truffles:
a. With lightly greased hands, take small portions of each mixture and form balls of the desired size.
b. If desired, roll the white truffles in shredded coconut and the green truffles in chopped pistachios for a decorative touch.
4. Presentation:
a. Place the truffles in cupcake liners or on a decorative plate.
b. Refrigerate the truffles for at least 30 minutes before serving.
Enjoy your delicious "Green and White" truffles!
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