A word about the spice here. It is meant to be more of a tingle at the back of your throat after the truffle melts in your mouth. Think of it as a whisper, one you’re not quite sure you even heard. The heat hits so faintly, you have to wonder if perhaps you only imagined it. That was my goal. If you want a fierce, “hello, I’m here”, kick of heat, then I offer two suggestions. 1. increase the amount to 1 teaspoon; or 2. add the chilies to the cream, and let it steep overnight in the fridge. This will intensify their flavor in the cream. And if you do decide to make them pop a bit more, please let us know what you think, and how you achieved your end result. xo-Jennie
1/4-cup heavy cream
2 tablespoons (25 grams) granulated natural sugar
Freshly grated zest of 1 clementine
1/2 teaspoon Korean chili flakes
6 ounces (168 grams) 63% chocolate discs
2 tablespoons butter, cut into 4 pieces
1/4 cup (38 grams) shelled, toasted & cooled pistachios
3/4 teaspoon confectioners’ sugar
Add the cream, sugar, zest, and chili flakes to a microwave save glass. Cook on HIGH for 45 seconds, until the cream is very hot, and the sugar has melted. Set side to let the cream steep with the zest and chilies.
Meanwhile, fill a small pot with water, and bring it to a boil.
In a heatproof bowl that sits snugly on top of the pot (it should fit like a lid), add the chocolate and butter. Let sit, undisturbed, until you the chocolate begins to melt. Using a rubber spatula, stir until the chocolate and butter are completely melted and smooth.
Set a strainer over the bowl. Pour the cream through. Discard the bits of zest and chilies remaining in the strainer. Whisk the chocolate-cream mixture until it is smooth.
Pour the mixture into an 8×4-inch loaf pan. Set in the fridge until cooled, and just firm enough to scoop (it should still be somewhat soft). This should take about 1 hour, but start checking it around 45 minutes.
Line a rimmed baking sheet with waxed paper. Once firm enough, scoop out balls of the ganache (a small cookie scoop works nicely), and set them on the tray. Chill for 30 minutes.
Meanwhile, prepare the pistachio dust. Add the pistachios and confectioners’ sugar to the bowl of a food processor. Pulse until the pistachios are ground very fine—this’ll require a little patience. You may need not stop, and let them cool a few seconds between pulses, otherwise the oils in the nuts will heat too quickly, and it will turn to pistachio butter.
Transfer the pistachio dust to a shallow bowl.
Take the truffles from the fridge. Roll them, one by one, between the palms of your hands to form smooth balls. Drop the truffles, one at a time, into the pistachio dust, and roll them around to coat all over. Place the truffles in a container in a single layer, or separate layers with sheets of waxed paper. Store truffles at room temperature, and enjoy within 2 days.