50' style
Details and chroming
Cooking with Smeg
Beyond the kitchen
- 300 g of dark chocolate 80%
- 220 g of milk chocolate
- 320 ml fresh whipping cream
- 20 g of dried edible roses
- 50 g of chopped pistachios
- 20 ml of rum
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Recipes
CHOCOLATE AND RUM TRUFFLES, WITH PISTACHIOS AND ROSES
METHOD
Cut the dark chocolate and milk chocolate into flakes.
When they are finely chopped, put everything in a large and capacious saucepan.
Add the liquid cream and mix well. Put the saucepan on a stove and, over low heat, let the chocolate melt well, eliminating any kind of residue or lumps.
After melting all the chocolate, you will get a ganache.
Add the rum and mix well until everything is incorporated. Put this mixture in a container and refrigerate for at least 2 hours.
Meanwhile, remove the dried roses from the stem and set aside.
After two hours, put the ganache in the bowl of the mixer and whisk everything together. In a few minutes the mixture will gradually become lighter. It will be ready when it takes on a firm consistency.
Put half an hour in the fridge to rest.
Meanwhile prepare the chopped pistachios with the rose petals, with which to garnish the truffles.
After half an hour in the fridge, start working the truffles with two small spoons to form small balls.
Pass in the grains and when they are well covered with chopped pistachios and roses, put on a plate. Leave to cool in the fridge for an hour before serving.
Recipe by @Frollemente
SMEG Malaysia Authorised Partner
Kitch (M) Sdn Bhd
8, Jalan Industri PBP 5, Taman Industri Pusat Bandar Puchong, 47100 Selangor, Malaysia
Tel : +603 5882 5533 Fax : +603 5882 6267
