Lemongrass and Pistachio Truffle Shells
Ingredients
- 250g Whipping Cream (SCM280P)
- 40g Glucose (SCA119)
- 2 Drops Lemongrass Spice Drops (SCF1279)
- 220g Callebaut Pistachio Nut Paste (SCM156)
- 350g Callebaut 811 Dark Chocolate (SCC500) – plus a little for closing & enrobing (150g)
- 80g Unsalted Butter
- Callebaut Dark Truffle Shells (186) – SCC390A
- Callebaut White Chocolate (SCC520) for enrobing – 150g
- Mona Lisa Creative Powder; Gold
- Chopped Pistachios or decoration of choice
Method
These nutty, citrusy and chocolatey truffles are so moreish they won't last long on your shelf! Using ready-made truffle shells makes these chocolates so simple to create, and enrobing the dark shells in white chocolate before sprinkling chopped pistachios on top gives a fantastic multi-layered effect. Delicious with a nice cup of tea!
How to Make Lemongrass and Pistachio Truffle Shells:
Makes approx 186 Truffles
- Bring the Cream and Glucose to the boil then cool to 34°C
- Stir in the butter and then pour onto the 350g of tempered 811 Dark Chocolate (SCC500) and the Pistachio Nut Paste (SCM156)
- Homogenise to create a smooth emulsion and flavour with the Lemongrass spice drops (SCF1279)
- Pipe the prepared ganache into the Callebaut Dark Truffle Shells (SCS390A). Allow to set.
- Close with Callebaut 811 Dark Chocolate then enrobe in a thin layer of 811 Dark (approx. 150g) (SCC500). Allow to set.
- Enrobe with another layer of Callebaut W2 White chocolate (SCC320) just so you can see the dark through the white chocolate.
- Immediately decorate with chopped pistachios or decorations of your choice and sprinkle with Gold Sparkling Truffle Powder (SCC829A) before the chocolate sets.
Enjoyed this recipe? Next time, why not swap the lemongrass for orange flavouring and the pistachio paste for hazelnut and almond paste?
Approximate costs
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Kerry Foods
KerryMaid Whipping Cream Alternative
Minimum fat content 30.5%
SCM280P
A long-life alternative to fresh cream, the KerryMaid whipping cream is perfect for making ganache. It has a smooth, bal...
Out of stock - No ETA
Glucose Syrup
Confectionery Glucose Syrup
with 38 Dextrose Equivalent
SCA119
Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the p...
In-stock: 332
Keylink
Lemongrass Spice Drops
1 drop = 1 stick of lemongrass
SCF1279
Spice Drops are concentrated extracts that retain all the natural goodness and authentic flavour of the herbs, fruits an...
In-stock: 13
Callebaut
Pure Pistachio Nut Paste
100% Pistachios
SCM156
Callebaut's Pure Pistachio Nut Paste is 100% pistachios in a smooth, delicious preparation, perfect for filling...
In-stock: 11
Callebaut Best Selling Core Grades
Callebaut Dark Chocolate; 811
Easymelt Chips; Minimum Cocoa Solids 54.5%
SCC1500
The 811 recipe is a renowned one. In both professional and hobbyist kitchens across the globe, you’ll be sure to f...
In-stock: 1141
Callebaut
Callebaut Dark Chocolate Truffle Shells
Weight 2.7g, Diameter 25mm
SCS390A
In-stock: 278
Callebaut Best Selling Core Grades
Callebaut White Chocolate; W2
Easymelt Chips; Minimum Cocoa Solids 28%
SCC1520
Callebaut White Chocolate, W2 - a classic recipe loved the world over! Callebaut W2 white Belgian chocolate is one of t...
In-stock: 1984
Creative Colour Powder
Gold Creative Powder
25g; Non Azo; E171 Free
SCR460
Please note that IBC is now called Mona Lisa Studio. Your products could arrive with either brand on the packaging.
In-stock: 138