Geoff Scott’s dark chocolate, sea salt & pistachio nut truffles
If you want to earn extra Santa points this Christmas, then take a few of these indulgent treats along to the family celebration. They are so easy to prepare and offer an alternative to the traditional mince pie, Christmas cake options. Making truffles normally involves messy rolling of balls, but pouring the mix into a tray makes this one of the easiest techniques ever. These dark chocolate treats are served small for a reason! Store in an airtight container just in case you have a few left overs!
200 ml Cream
600 g Dark chocolate buttons or chopped (I like to use 70% cocoa solid chocolate)
2 tsp Pure vanilla extract or vanilla essence
5 tsp Flaky sea salt
2 Tbsp Pistachio nuts, coarsely chopped
Bring the cream to the boil in a small saucepan.
Put the chocolate in a bowl and pour the hot cream over.
Place chocolate bowl over a pot of gently simmering water and stir the chocolate until smooth.
Remove from the heat, add vanilla and stir through 2 tsp of the sea salt flakes and pour into a lightly greased 20 x 30cm swiss roll tin, lined with baking paper that is longer than the tin to make removal easier.
Place in the fridge for 3 hours.
Lift the truffle mix carefully out of the tin. Allow to come to room temperature.
To cut, use a knife dipped into very hot water, wipe knife dry then cut into small rectangles.
Garnish with the remaining sea salt flakes and pistachios.