Components
- 225 g plain chocolate
- 100 ml light whipping cream
- 25 g cold butter, in blocks
- 20 g pistachio nuts, extremely carefully sliced
- 3 tablespoon coconut
- 20 g peanuts, extremely carefully sliced
- 3 tablespoon cocoa powder
Preparation
Break the chocolate into little pieces into a pan.
Include the light whipping cream and heat carefully on a low flame/setting, stirring continually, up until the chocolate has actually melted. Do not permit to boil!
Get rid of the pan from the heat source. Stir up until the mix has actually cooled a little.
Include the blocks of cold butter. Divide the chocolate cream into 2 parts
Mix in one the pistachios and in the other the peanuts.
Location the parts in the fridge for a minimum of 2 hours to let them set totally.
Utilizing 2 teaspoons, make little balls of the chocolate mixes. Roll the pistachio truffles in the peanut and the coconut truffles in the cocoa powder.
Nut and Seed Mix 