Recently I was asked if I would like to sample some nuts. Of
course, I leapt at the chance!
A company called WhyNut supply premium pistachio, hazelnut
and almond pastes as well as their pistachio nuts. I received a sample of the
hazelnut paste and pistachio paste, along with the peeled green pistachio nuts
and the roasted and salted pistachio kernels.
I snacked on some of the pistachios (delicious) and will be
using some in baking later on. But I used the pastes to create nutty chocolate
truffles.
Chocolate truffles are decadent at the best of times, but
with added nut paste, this would take them to a higher level. Here’s how I made
them...
Yield: Approx 30 Truffles
Ingredients:
300 ml double cream
300 ml dark chocolate, minimum 65% cocoa solids
4 teaspoons Whynut paste
Cocoa Powder
Method:
Line a baking tin and set aside. In a bowl over a saucepan
of simmering water, melt the chocolate. In another pan, bring the cream up to a
simmer.
When the cream is simmering, take it off of the heat and
stir the melted chocolate in slowly, ensuring it is completely mixed through.
Lastly, add 4 teaspoons of the nut paste and stir in. I split my mixture in two
so I had chocolate hazelnut truffles and chocolate pistachio truffles.
Pour the chocolate/cream mix into the prepared tin and set
aside for 4 hours. After the 4 hours, transfer to the fridge and leave for 8
hours or overnight.
When chilled, using a melon baller scoop out balls of the
truffle mix and roll into a smooth ball. It is best to have your hands dusted
with cocoa powder for this. Lastly coat each ball in more cocoa powder.
The truffles are ready. They are best kept in the fridge but
should be eaten within a few days. They were very rich, chocolaty and with a
subtle nutty taste going on in the background. These would make a very nice
gift for someone.
Why not visit WhyNut and take a look at their nuts?
Disclosure Statement. I received the products free to
sample. Any views expressed are my own.
Yes, they would make a very nice gift for *someone* hint hint... Look lovely, and I love Pistachio! Is the paste very runny? It looks it on their website?
ReplyDeleteCheers Fanny, the paste is runnier than nutella for example, but it still is viscose - it mixed perfectly into my truffles - ;0)
DeletePistachio and chocolate is just a wonderful combination. I'm impressed that you can find a melon baller. I'm sure I've got at least two of them somewhere but they can never be found.
ReplyDeleteYou must have one of those drawers Phil like me, everything disappears in it, never to be found again!
Deletewhat a brilliant combo.
ReplyDelete