Ingredients for approx. 45 truffles
- 100 g soft butter
- 100 g icing sugar
- 100 g ground ladyfingers
- 200 g milk chocolate couverture
- 200 g dark chocolate couverture
- approx. 4 tbsp STROH 80 (or more to taste)
- cocoa powder, for coating
- 1 jar sweetened pistachio cream
- 1 pack shelled pistachios
Preparation
- Combine all ingredients in a bowl and knead or mix well. Adjust to taste, adding a little more STROH 80 if desired.
- Without chilling the mixture, shape into balls of about 15 g each and place on a baking tray lined with parchment paper. Use the handle of a wooden spoon to make a small indentation in each ball.
- Chill for about 30 minutes, then gently roll the truffles in cocoa powder, making sure the indentations stay free of cocoa.
- Transfer the pistachio cream to a piping bag and fill the indentations. Top each truffle with a pistachio and let them set in the refrigerator overnight.
The truffles will keep for about two weeks when stored in the refrigerator.
Recipe and photo: Marian Moschen from mannbackt
