It’s National Grab Some Nuts Day! I’ve grabbed some nuts today, have you? I grabbed cashews and pistachios and made truffles.
Now this doesn’t mean that you have free reign to go around all day grabbing nuts, well not unless you know them very well or you’re just feeling so nutty you can’t help yourself, but if you chose to, just make sure you have fun with those nuts.
Culinary Ginger teamed up with other nutty food bloggers to celebrate this nutty day. So head over and visit all those nutty people and see what nutty creations they have made:
- How to Toast your Nuts by Cravings of a Lunatic
- Flourless Peanut Butter Walnut Brownie Cookies by It’s Yummi
- Nutty Chocolate Chip Brownies by Roxana’s Home Baking
- Salted Caramel Peanut Pie by Hungry Couple
- Pistachio Cream Cheese French Toast by Baking in a Tornado
- Dark Chocolate Chip + Hazelnut Cookies by Spiced
- Peanut Butter Martini Mousse by Cooking in Stilettos
- Classic Peanut Butter Cookies by That Skinny Chick Can Bake
- Chocolate Bourbon Pecan Pie by Kelli’s Kitchen
- Bourbon Pecan Pie for One by The Spiffy Cookie
- Herb Roasted Cashews by Noshing with the Nolands
So, back to my nutty creation. Truffles are a decadent, rich ganache-based confection which can be coated in just about anything from cocoa powder, to coconut, to more and more chocolate.
I also chose to do a mix of dark chocolate and white chocolate, because I like the combination of cashew with the dark chocolate and pistachio with the white chocolate. This combination also look elegant and can make lovely gifts for the chocolate lover in your life . They also look like they took hours to make, but they can be made so easily and pretty quickly.
The part of this recipe that takes the most time is shelling the pistachios. I don’t recommend buying them already shelled because you’re paying for someone else to shell them and it only takes a few minutes then it’s just a matter of crushing them. I would say that no nuts were hurt in the making of this recipe, but I pummeled them pretty well to get them crushed to the right size, so I can’t say that. In fact, no nuts were safe that day, even my husband ran out of the kitchen.
- 8 ounces bittersweet chocolate, chopped
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 1½ teaspoons vanilla extract
- 6 ounces roasted unsalted cashews, crushed into small crumbs *see note
- 6 ounces roasted unsalted pistachios, crushed into small crumbs *see note
- Add the bittersweet and semisweet chocolate to a heatproof bowl.
- Heat the cream in a saucepan over medium heat until it just comes to a boil.
- Turn off the heat and let the cream sit for 20 seconds.
- Pour 1 cup of cream into the bowl with the chocolate and stir until the chocolate is melted.
- Add the vanilla extract and stir to combine.
- Refrigerate until set, about 1 hour.
- Line a baking sheet with parchment paper.
- Using a 1¼ inch cookie scoop, scoop out balls of chocolate and roll in your hands until round and place on the baking sheet.
- Roll half of the truffles in the cashews and the other half in the pistachios.
** The truffles must be kept in airtight container refrigerated, they will start to melt at room temperature.