Yields 2 dozen. Recipe is by George Krause, who says, “A small thing to always remember when working with chocolate, especially when softened, is that heat is the enemy. A few degrees can be the difference between a beautiful success and messy a failure. It is usually a good idea to have a cool/cold kitchen and latex gloves to prevent mess and warm hands.”
1/2 cup heavy cream
1 tbl. light corn syrup
3 tbls. unsalted butter
14 ozs. bittersweet chocolate, chopped fine, divided
1/4 cup amaretto
2 ozs. semisweet chocolate, chopped fine
Sweetened cocoa powder
1. In small sauce pan, combine the cream and syrup on medium heat until simmering. Meanwhile, in a microwave-safe bowl, melt the butter and 10 ounces of the bittersweet chocolate in the microwave for 1 minute.
2. Pour the simmering cream over the chocolate and allow to rest for 2 minutes without stirring. Once rested, stir until smooth and add the amaretto again stirring until smooth. Pour chocolate into a glass 8x8 baking dish and chill in refrigerator for 1 hour.
3. Using a melon baller or a spoon, portion out your cold chocolate into small roundish balls. (This step is more about portioning out the balls than the general shape. They don’t have to be perfectly round because they were named after a fungus that looks like a clot of dirt.)
4. Place on a cookie sheet lined with parchment paper and rest in refrigerator for 30 more minutes.
5. While chocolate is chilling, place the remaining 4 ounces of bittersweet chocolate and the semisweet chocolate in the top of a double boiler to melt. Bring the chocolate to 91 degrees, being careful not to let temperature get any higher.
6. After the centers have chilled, coat them in a tiny amount of the melted chocolate then place them in either the pistachios or cocoa powder. Roll each truffle around to completely coat and let sit until the next truffle is covered in chocolate coat.
Store finished truffles in lidded Tupperware lined with parchment paper.