Step 3: Turkish Delight and Pistachio in White Chocolate

Turkish delight and pistachio truffles

The steps for these are almost identical to the peanut butter truffles. In step 1, finely chop the pistachios - you can use a food processor but it works just as well using a sharp serrated knife. Put the turkish delight into a freezer for about 10 minutes to harden it up and make it easier to work with, then chop into very small pieces using kitchen scissors. You might have to wash the scissors a couple of times if they get too sticky.

In step 4, add the pistachios and turkish delight in place of peanut butter.

In step 6, you might find the truffles are too sticky to work easily. This is due to the turkish delight. The easiest way is to place a few drops of vegetable oil on your hands when you roll, wash your hands occasionally when too much residue builds up, and return the mix to the fridge if it gets too difficult. Be patient! It will all be worth it in the end.
for the peanut butter truffles...how many does the recipe make?
Thanks for posting! In the interest of time, I heated the paenut butter in a bowl in the microwave (on defrost) and just boiled the cream. When it reached boiling, I dumped my chocolate into the peanut butter and the cream on top and stirred. There was plenty of heat to melt the chocolate with no double boiler.
 question: can we use skim milk in place of cream? or will this ruin the recipe?
I'm really not sure. I guess the only way to tell if skim milk will work is to whip up a batch and see what happens.<br /> <br /> The purpose of the cream is to keep the chocolate mixture softer than plain chocolate would be, so in theory I guess it could work, but it won't turn out as nice and you may have to play around with the recipe to figure out the right amount of milk to put in. If you're worried about the fat content of these for health or dieting purposes then stay away completely. There is no way of making these things even remotely good for you :)<br /> <br /> Hope that helps. <br />
&nbsp;Yes, thank you, i tried a skim milk batch and they weren't&nbsp;the same texture, but they were a hole lot healthier. Thanks!
Isn't this a bit ridiculous? Making these &quot;healthy&quot; doesn't even belong in the discussion, seems to me. This is truly confused thinking. We're talking *candy of the highest order* here. (Properly made, truffles should, by all rights, be served by registered paramedics.) If one is worried about eating healthy, the best thing to do would be to not make these at all.<br />
&nbsp;haha i just got owned...i guess your right m8t! but still i like to keep away from the sugar and calories while having the great taste
&nbsp;Another option would be fat free half and half. This should provide the same texture as the cream.&nbsp;
If you want to make a truffle dipper just use copper electrical wire. Wrap it&nbsp;it around a set of&nbsp; needle nose pliers. Strip the plastic off first. They use copper kettles in candy making all the time.
&nbsp;*drools* @_@&nbsp;
Those look fabulous!&nbsp; Two things:<br /> <br /> 1) Thickened cream is a regional name - what % fat is it?<br /> <br /> 2) I bet you could bend up a DIY truffle dipper easily!&nbsp; Now that I know what it looks loke, may have to try that before sampling this recipe.<br />
Cheers!<br /> <br /> 1) I just looked it up - thickened cream has 35%, and contains additives such as gelatin or vegetable gum to make it thicker and easier to whip. I hope that helps. In Australia it's just called thickened cream. I doubt the cream you use would make that much difference anyway really, it's just in there to make the chocolate more of a ganache than a pure chocolate ball. <br /> <br /> 2) I agree, the truffle dipper would be easy enough to make. I work in a kitchenware shop though, so it was easier for me just to buy one. It would be interesting to see what effects you could get with different designs rather than just a plain spiral.<br />
Aha!&nbsp; Good to know just in case my results vary.<br /> <em><br /> I work in a kitchenware shop though, so it was easier for me just to buy one. </em><br /> Ooh, jealous.&nbsp; So what's your favorite weird kitchen implement?<br />
Hmm. We've got a lot of useful stuff, and a lot of completely stupid stuff.&nbsp;The stupid award goes to&nbsp;the strawberry slicer (I love the idea that someone sat down one day and said 'do you know what the world needs? <em>Really </em>needs? Something that just slices strawberries.' <br /> 'Well could it also slice-'<br /> '<em>No</em>. No it can't. It's just for strawberries'<br /> It's also in the shape of a strawberry. I've never sold one).<br /> <br /> We also sell triceratops cookie cutters and those voodoo knife block thingies that are shaped like a person .<br /> <br /> Oh, and once we had these hideously ugly teapots that looked like women. The head and torso were the lid and the pot was painted in a colour to match. One of them had coke bottle glasses and a perm. The other had cleavage.<br /> <br /> Wow, I've gone on a bit haven't I?
If not necessarily nutritious.<br /> Thanks for the feedback!<br />

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Bio: I'm a psychology student down in Australia, and no, I don't know what you're thinking. I read a lot of books, paint ... More »
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