Yield: 20 truffles
- 5 ounces bittersweet chocolate, finely chopped.
- 1/2 cup heavy cream, plus 2 tablespoons
- 1 1/4 teaspoon sugar
- 1 teaspoon Boyajian Pure Orange Oil
- 1/2 cup finely chopped pistachios (can use food processor)
Combine cream and sugar in small saucepan and bring to a boil. Place chopped chocolate in medium bowl and add hot cream mixture, stirring constantly until melted. Add Boyajian Pure Orange Oil and stir in thoroughly. Strain mixture thru mesh strainer. Cool to room temperature, then chill for 2-3 hours. When well-chilled, shape into 1-inch balls and roll in chopped pistachios. Keep refrigerated in airtight container until ready to serve.
Substitute Boyajian Raspberry Flavor or Boyajian Peppermint Flavor