John Myers
Contents
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Ingredients
- 50 ml Whipped cream
- 40 g Clarified butter
- 200 g Semi-Dark couverture
- 20 g Chopped pistachios
- 1 packet Orange peel aroma
- Metal chocolate cases
Instructions
- - Heat the cream and clarified butter in a saucepan - add the chopped couverture and let it melt slowly
- - the mixture in a water bath while stirring occasionally - until it is firm - let cool down - add the orange peel aroma - stir with the hand mixer for approx. 2 - 3 minutes until a smooth mixture is formed
- - fill into a piping bag with a fine star nozzle and inject into metal praline molds - decorate with the pistachios
- If stored in a cool place, the truffles can be kept for about a week.
Nutrition
Serving: 100gCalories: 454kcalCarbohydrates: 43.8gProtein: 8.8gFat: 27.2g
