Dessert

Espresso Chocolate Truffles

with Orange Sugar & Chopped Pistachios

100 MIN

$12.99 14 Servings

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From the Test Kitchen

We're mixing espresso pastry cream into our chocolate ganache, then rolling it up into delightfully rich, round truffles and coating them with a duo of chopped pistachios and orange zest-infused sugar.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

100 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Semi-Sweet Chocolate Chips
½ cup Espresso Pastry Cream
¼ cup Powdered Sugar
1 Navel Orange
¼ cup Roasted Pistachios

step-by-step

instructions

1 Make the ganache

In a small pot, combine the chocolate chips, pastry cream, and a pinch of salt. Cook on medium, stirring frequently, 3 to 4 minutes, or until melted and combined. Transfer to a bowl, then freeze about 1 hour, or until set.

2 Prepare the toppings

Meanwhile, wash and dry the orange. Using a zester or small side of a box grater, finely grate the orange to get 1 teaspoon (save the rest of the orange for future use if desired). Place the orange zest in a bowl. Add the powdered sugar and stir to thoroughly combine. Let stand at least 30 minutes, stirring occasionally to help release the fragrant oils. Very finely chop the pistachios, then transfer to a separate bowl.

3 Make the truffles & serve your dish

Working quickly, scoop about 1 tablespoon of the set ganache into your hands; roll into a ball. Transfer to the bowl of orange sugar and toss to evenly coat. Transfer to a plate. Repeat with the half the remaining ganache (to yield 6 or 7 truffles). Repeat the process with the remaining ganache and chopped pistachios; sprinkle with flaky sea salt if desired. Refrigerate at least 30 minutes, or until ready to serve. If desired, just before serving, toss the orange sugar truffles once more in the sugar mixture to create a uniform coating. Enjoy!