- 225 g plain chocolate
- 100 ml whipping cream
- 25 g cold butter, in blocks
- 20 g pistachio nuts, very finely chopped
- 3 tbsp coconut
- 20 g peanuts, very finely chopped
- 3 tbsp cocoa powder
Break the chocolate into small pieces into a pan.
Add the whipping cream and heat gently on a low flame/setting, stirring continuously, until the chocolate has melted. Do not allow to boil!
Remove the pan from the heat source. Stir until the mixture has cooled a little.
Add the blocks of cold butter. Divide the chocolate cream into 2 portions
Place the portions in the refrigerator for at least 2 hours to let them set completely.
Using two teaspoons, make small balls of the chocolate mixtures. Roll the pistachio truffles in the coconut and the peanut truffles in the cocoa powder.
- 10 g
- 4 %
- 14 g
- 20 %
- 2 g
- 4 %
- 9 %
- Sat. fat
- 8 g
- 40 %