Pistachio Burnt Butter & Raspberry Truffles
Ingredients
- Green Cocoa Butter - SCR446
- Red Cocoa Butter - SCR474
- 100g Cacao Barry Pistachio Praline Paste - SCM142
- 15g Butter
- 3g Freeze Dried Raspberry Crumble - SCF0776PA
- 200g Callebaut W2 - SCC541
- 150g KerryMaid Whipping Cream - SCM280
- 500g Luker Heritage Nevado - SCC9912
Method
A new meaning to a white Christmas! These pistachio burnt butter and raspberry truffles combine a creamy, smooth ganache with a clean, snappable white shell. Leave a couple of these out with the mince pie and sherry and you'll go straight to the top of the nice list!
How to Make Pistachio Burnt Butter & Raspberry Truffles:
Ingredients
For the Shells
For the Pistachio Butter
- 100g Cacao Barry Pistachio Praline Paste
- 15g Butter
For the Ganache
Alternatively, 350g Callebaut Crema W2 can be used in the place of cream and chocolate in the ganache.
Method
Step 1 - Shells
- Ensure that the moulds are clean and dry, so as to not compromise your chocolates
- Spray half of each mould with red cocoa butter
- Allow a few minutes for the red to set before spraying the other half of each mould with green cocoa butter
- Temper the Nevado and pipe into the moulds to cast shells
- Empty and scrape the moulds, ensuring to save the excess chocolate - this will be used for capping, later on
- Leave the shells inside the moulds to set
Step 2 - Pistachio Burnt Butter
- In a pan, heat the butter, until gently burnt
- Slowly add in the pistachio paste, mixing until combined, then setting aside to cool
Step 3 - Ganache
- In another pan, bring the whipping cream to a boil
- Once boiled, pour the cream over the W2 chocolate, mixing together until a smooth ganache is formed. Once combined, stir in the raspberry crumble, dispersing it well within the ganache
- Transfer into a piping bag and set aside to cool
If using Crema, simply warm before adding the raspberry crumble, then continue with the above steps.
Assembly & Finishing
- Once the shells have set, fill a third of each shell with the pistachio butter
- Top up the shells with the ganache, leaving a 2mm gap for capping
- Using the leftover Nevado, cap your chocolates and leave to set
- Once set, they're ready to turn out!
Enjoyed this recipe? Switch it up next time with any other nut paste and freeze-dried fruit combination!
Looking for the ideal packaging for your chocolates? We have a wide range of mix and match boxes available! The box we used in the video recipe is this 4-choc box in Cocoa Shell.
Approximate costs
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IBC
E Free Green Coloured Cocoa Butter
245g; Non- Azo; from natural origin
SCR446
In-stock: 31
Cacao Barry
Pistachio Praline
70% Pistachios; 29.5% Sugar
SCM142
Deliciously unique, this 70% pistachio praline has a vibrant, green appearance. Grown in the Mediterranean, and lightly...
In-stock: 16
Luker Chocolate
Luker Chocolate Heritage Recipes; White Chocolate; Nevado
Chips; Minimum Cocoa Solids 36.5%
SCC9912
Luker’s signature white chocolate... Luker Nevado 36.5% offers a rich and moreish white chocolate, using th...
In-stock: 32
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: 2095