Amandine Geers’ chocolate pistachio truffle recipe
Every week our culinary columnist Amandine Geers offers you a tasty recipe.
- Preparation. 30 minutes.
- Cooking. 10 to 15 minutes.
- Refrigeration. 1 hour.
- For around twenty truffles. 100 g dark chocolate (70% minimum), 30 g shelled pistachios 3 tbsp. tablespoon of cocoa powder 2 tbsp. tablespoon of agave syrup 1 tbsp. tablespoon of coconut oil 4 tbsp. tablespoons of vegetable soy cream (or, failing that, crème fraîche).
- Reduce the pistachios powder in a mortar or grinder. Mix them with the cocoa powder on a plate or on a board.
- Break the chocolate into squares. Place all the ingredients in a bain-marie, apart from the pistachios and cocoa powder.
- Let it melt while stirring with a spatula from time to time to mix everything well.
- As soon as the mixture is smooth and shiny, Place tablespoons of the mixture on a sheet of parchment paper. It will cool quickly. Once this step is completed, you can begin shaping the trues, rolling them in the palm of your hand and starting with the first prepared spoonful.
- Then coat each truffle pistachio cocoa mixture. Refrigerate them for about 1 hour before serving.
