Sunday, March 14, 2010

Faux Sicilian Pistachio Neo Classic Buttercream Truffles

Rose's Neo Classic Buttercream
+ corn flakes
+ Scharffen Berger's 62% dark chocolate, melted
+ pulverized pistachios with sugar
= Faux Truffles

These were so much fun to make with leftover ingredients from the Sicilian Pistachio cake and Apricot Roll, loosely based on a recipe from Dorie Greenspan. After rolling the buttercream and crushed cornflakes together, the balls were put in the freezer to chill. Dipped in melted chocolate and rolled in pistachios, they are a yummy combination. (Sicilian Pistachio Cake is the previous post listed on the sidebar)


  1. What a great idea for leftovers! Love it.

  2. Fantastic!! I love how creative you are. I am using Dorie's book as we speak, muffins for lunch.

  3. Looks tasty! You could use any nut you like... very versatile.

  4. Oh, Vicki, these are too cute. Very creative of you!

  5. That's a wonderful idea, wud follow it!

  6. Those look and sound so good. Thanks for leaving a comment on my blog. Babycakes is great. She was 6 months old on Monday and she is the official mascot of the kitchen while I do my work. Next week she is going in for her spaying, not looking forward to that.