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
