PISTACHIO TRUFFLES Add 30 gm pure pistachio paste to white chocolate truffle mixture with the butter. (.25g of filling per truffles) Coat in white chocolate, roll in Blitzed pistachio. COCONUT TRUFFLES Add 30 gm of roasted desiccated coconut to white chocolate ganache mixture. (.25g of filling per truffles) Coat with white or dark or milk chocolate and roll with desiccated coconut. Serve 12 - 15 Pcs (12 g per piece) Ingredients Method White chocolate 135 gm Cream 60 gm Butter 10 gm 1. Melt white chocolate over Bain Marie at 40o C. 2. Off the Baine Marie add soft butter and mix. 3. Heat cream to 35o C - 40o C and pour onto the chocolate and mix to form a ganache 4. Cover it with cling film. Allow it to rest overnight at 18o C - 20o C room temperature or fridge. 5. Next day roll the ganache into desired size balls and coat with tempered milk chocolate and further roll into desired nuts, cocoa powder etc. WHITE CHOCOLATE TRUFFLE MIXTURE 16
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