I have to be in the right mood for making chocolates. It isn’t like you can just whizz everything up and pop them in the oven. Having said that, the extra effort does mean you get fancy looking chocolates at the end.
It’s a slightly faffy recipe for these Pistachio and Vanilla White Chocolates, but the pay off is that you don’t need too many ingredients. That works, right?
Partially ground pistachio, vanilla and double cream helped flavour and thicken some white chocolate for the ganache. I then tempered the remaining white chocolate to form the cases and set them in a mould.
I did actually make these once, before I had any chocolate moulds – if you role the chilled ganache into balls and then coat in the tempered chocolates you get the same effect – soft in the middle and a crisp shiny coating.
They are perfect for little birthday gifts if you have one coming up, or as a fancy after dinner treat with coffee.
- 400g white chocolate
- 75g double cream
- 20g butter
- 10g pistachios, shelled
- ½ tsp vanilla paste
Melt 100g of chocolate, cream and butter in a bain marie (or microwave)
Once fully melted, take off the heat and stir in the vanilla paste
Grind the pistachios in a pestle & mortar and fold into the mixture
Cover the bowl with clingfilm and pop in the fridge to cool and set
Chop the remaining chocolate and set 100g aside
Temper 200g of chocolate and use to fill chocolate cases liberally
Set the cases in the fridge until hard
Fill the cases with the chilled ganache, leaving a little room at the top to close
Temper the remaining 100g of chocolate and use to close up the casings with the ganache inside