WHITE CHOCOLATE, MASALA AND PISTACHIO TRUFFLES
Makes: 30 truffles
Ingredients
175ml cream
½ tsp NOMU Garam Masala Rub
250g white chocolate, roughly chopped
100g butter, cubed
30g pistachios, shelled and roughly chopped
Directions
Heat the cream with the NOMU Garam Masala Rub to scalding point. Remove from the heat and immediately add the white chocolate, stirring well until all the chocolate has melted into the cream. Add the cubed butter and mix until it has all been incorporated and you have a smooth
and glossy ganache. Allow to cool in the fridge until set.
Spoon walnut-size portions of ganache and roll lightly between the palms of your hands to form a ball. Roll in the pistachios to coat.
Tips: Work quickly and lightly with cool hands when shaping the truffles to avoid a melty mess.
To vary the flavour, you can use either raw or roasted, unsalted or salted pistachios.Â
Box these up with some Chocolate Truffles or Champagne Truffles to give as a thoughtful gift.
Ingredients
175ml cream
½ tsp NOMU Garam Masala Rub
250g white chocolate, roughly chopped
100g butter, cubed
30g pistachios, shelled and roughly chopped
Directions
Heat the cream with the NOMU Garam Masala Rub to scalding point. Remove from the heat and immediately add the white chocolate, stirring well until all the chocolate has melted into the cream. Add the cubed butter and mix until it has all been incorporated and you have a smooth
and glossy ganache. Allow to cool in the fridge until set.
Spoon walnut-size portions of ganache and roll lightly between the palms of your hands to form a ball. Roll in the pistachios to coat.
Tips: Work quickly and lightly with cool hands when shaping the truffles to avoid a melty mess.
To vary the flavour, you can use either raw or roasted, unsalted or salted pistachios.Â
Box these up with some Chocolate Truffles or Champagne Truffles to give as a thoughtful gift.
Ingredients
175ml cream
½ tsp NOMU Garam Masala Rub
250g white chocolate, roughly chopped
100g butter, cubed
30g pistachios, shelled and roughly chopped
Directions
Heat the cream with the NOMU Garam Masala Rub to scalding point. Remove from the heat and immediately add the white chocolate, stirring well until all the chocolate has melted into the cream. Add the cubed butter and mix until it has all been incorporated and you have a smooth
and glossy ganache. Allow to cool in the fridge until set.
Spoon walnut-size portions of ganache and roll lightly between the palms of your hands to form a ball. Roll in the pistachios to coat.
Tips: Work quickly and lightly with cool hands when shaping the truffles to avoid a melty mess.
To vary the flavour, you can use either raw or roasted, unsalted or salted pistachios.Â
Box these up with some Chocolate Truffles or Champagne Truffles to give as a thoughtful gift.
Ingredients
175ml cream
½ tsp NOMU Garam Masala Rub
250g white chocolate, roughly chopped
100g butter, cubed
30g pistachios, shelled and roughly chopped
Directions
Heat the cream with the NOMU Garam Masala Rub to scalding point. Remove from the heat and immediately add the white chocolate, stirring well until all the chocolate has melted into the cream. Add the cubed butter and mix until it has all been incorporated and you have a smooth
and glossy ganache. Allow to cool in the fridge until set.
Spoon walnut-size portions of ganache and roll lightly between the palms of your hands to form a ball. Roll in the pistachios to coat.
Tips: Work quickly and lightly with cool hands when shaping the truffles to avoid a melty mess.
To vary the flavour, you can use either raw or roasted, unsalted or salted pistachios.Â
Box these up with some Chocolate Truffles or Champagne Truffles to give as a thoughtful gift.
