I got bored. So I made truffles. Sort of.

So, here's the thing. When I get bored, I tend to make food. Sometimes, it's something healthy, like the time that I made an entire stockpot full of Lentil soup. That was good. This time, however, well... see, JP, he likes chocolate...a lot.  And I was bored. That's my story, and I'm stickin to it!

I will be the first to admit that this little endeavor into making 'truffles' didn't start out that way.  I had made some chocolate bars from a Nigella Lawson recipe a few weeks ago. They were really great, but it got me thinking about mixing up the flavors and ingredients, trying to make something a little more interesting that chocolate bars with peanuts in it. So, while I was showering the other day, it suddenly hit me! White chocolate! Raspberries! Pistachios! Dark chocolate!

Then it all went wrong. I should have guessed that my cooking karma was off when I couldn't find salted and roasted pistachios that were already out of their shells.

But, no problem, I thought. I am totally into this idea, so I will just do it myself!

Then I spilled half the creme.

Then, the worst. I burned the dark chocolate. You know what happens when you burn chocolate? It separates... turns all weird and lumpy and oily... it was gross. Things didn't get better from there. I decided to let the white chocolate base set for a while until I figured out what to do with it... turns out, I used way too much creme while melting it. It didn't set hard. Tasted good, but was gooey. Not a good start for a chocolate bar, huh?

 Then, finally, inspiration! After forming the white chocolate into balls, I again melted down a few bars of dark chocolate (using a double boiler this time... I can be taught!) and started dunking them into the melted dark chocolate! Inspiration? That awesome chocolate shell you can get on soft serve.  Yum.

Finally, it worked!  I made White Chocolate Raspberry Pistachio Truffles! I'll work on the name.

Also, I told you JP loves his chocolate: he insisted on not wasting any of the melted chocolate...

Keep reading for the recipe

What you need:

• 400g good white chocolate
• 300g good 70% dark chocolate
• 1 jar raspberry preserves
• 2 cups salted dry roasted pistachios, shelled
• 1 cup cream
• zest of 1 orange
• juice of 1/2 an orange

In a medium saucepan, heat the white chocolate and cream over low heat. Stir until smooth, careful not to let it burn. Add the pistachios. Pour the mixture into a disposable baking tin (medium sized). Allow the mixture to start to set. Meanwhile, empty the jar of raspberry preserves into  a small saucepan. Heat over medium heat. While that is breaking down, add the zest of the orange and the juice. 

Once melted, drizzle through the white chocolate mixture. Place in the fridge and allow to cool and set.

Once set, remove from the fridge. Using a spoon, scoop out spoonfuls of the chocolate mixture and forming it into balls. Place on parchment paper, and place into the freezer for at least 1 hour to help set.

In a double boiler, melt the dark chocolate. Once melted and smooth, take the white chocolate balls and dip them into the melted dark chocolate, making sure to coat thoroughly. Put the coated chocolate onto a plate and put in the fridge to set.

Enjoy!