Spicy Pistachio Truffles

If you're a chocolate lover, you know there's chocolate and then there's truffles. Chocolate is something you enjoy and share with others. And truffles? Well, lets just say, that truffles turn the best of us into greedy chocolate addicts that hide their stash behind law encyclopedias. If you know of a person who fits that description, then this is your Christmas gift to them.

Earlier this week I received my Christmas gift from my friend K. In this wonderful box of sugar delights was a bar of Montezuma's dark chili chocolate. I wanted to use it in a way that would highlight the dark and spiciness of the chocolate. At first, I thought a buttercream for a cupcake would be great. Hmm? No, something better. Then I remembered what K. said, "...the heat slowly builds up as you eat the chocolate". That's when it hit me ...truffles.

These truffles are easy peasy. In no time, you'll have a couple of boxes of truffles for the chocolate lovers in your life. The truffle base is a mixture of dark and milk chocolate. The pistachio's are roasted and salted, yes salted, trust me it works.

On a side note, if you live in the Los Angeles area and want to make truffles but need the packaging supplies, I know a place. (Prices very reasonable) Shoot me an e-mail and I'll send you all the info. Now on to the gift making and giving!

Spicy Pistachio Truffles

• 3/4 cup of heavy cream
• 8 ounces of dark chocolate & 8 ounces of milk chocolate
  
• 2 teaspoons of vanilla ( or any extract that you like)
• 3-1oo gram bar of Montezuma Chili Chocolate Bar
• 3 teaspoons of flavorless oil, like canola
• 1/2 cup of halved pistachios, salted & roasted

1. Bring the cream to a boil in a small saucepan. Remove from heat. Add the chocolate and whisk until the chocolate is smooth. Whisk in the vanilla extract. Pour into a bowl and lightly cover (no condensation) and chill until firm, 3 hours or more.
2. Line a baking sheet pan with parchment paper. Scoop the chocolate by rounded teaspoons and form into balls and place on baking sheet. (I yielded 50 truffles) Place in freezer for 45 minutes.
3. In a doubler boiler melt the chili chocolate. Once melted add the oil and whisk to combine. I used a bamboo skewer to dip my truffles with; a fondue fork or candy fork will work also.
4. Dip the truffles and as they come out place a pistachio half on top. Once all the truffles are dipped place in the freezer for 5 minutes to set chocolate and then place in liners.
   
5. Cover the truffles well and keep chilled until ready to use. The truffles can be made up to 2 weeks in advance.