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
300 ml double cream
300 ml dark chocolate, minimum 65% cocoa solids
4 teaspoons Whynut paste
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.