Friday, June 26, 2015

Cioccolatini ripeni alla crema di pistacchio e mandorla- Chocolates filled with pistachio and almond cream

I have already made these using hazelnut (see recipe here), once again you just need two ingredients: dark chocolate and pistachio or almond cream from Italian Foodies.

Step 1
Melt the chocolate at bain Marie and line the chocolate moulds (I used silicone moulds). For each mould you will probably need about 1 or 2 tsp of chocolate, let it run to cover the bottom and sides of the moulds and then place the mould in the fridge IMMEDIATELY so that the chocolate sets quickly (you don't want it to roll down the sides and just fill the bottom of the moulds). Use only half of the chocolate, leave the rest in the bowl and keep warm (so it won't solidify). 

Step 2
After 15 or 20 remove the moulds from the fridge and fill with the nut paste, then cover with the remaining melted chocolate. Refrigerate.

Step 3
Before serving remove from ridge, tip the chocolates out of the moulds and serve. Better to store in the fridge if it is a hot day.

Photos and Recipes by Alessandra Zecchini ©

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