Pistachio Burnt Butter & Raspberry Truffles

Method

A new meaning to a white Christmas! These pistachio burnt butter and raspberry truffles combine a creamy, smooth ganache with a clean, snappable white shell. Leave a couple of these out with the mince pie and sherry and you'll go straight to the top of the nice list!

How to Make Pistachio Burnt Butter & Raspberry Truffles:

Ingredients

For the Shells

• 500g Luker Heritage Nevado White Chocolate
• Green Cocoa Butter
• Red Cocoa Butter

For the Pistachio Butter

• 100g Cacao Barry Pistachio Praline Paste
• 15g Butter

For the Ganache

• 3g Freeze Dried Raspberry Crumble
• 200g Callebaut W2
• 150g KerryMaid Whipping Cream

Alternatively, 350g Callebaut Crema W2 can be used in the place of cream and chocolate in the ganache.

Method

Step 1 - Shells

1. Ensure that the moulds are clean and dry, so as to not compromise your chocolates
2. Spray half of each mould with red cocoa butter
3. Allow a few minutes for the red to set before spraying the other half of each mould with green cocoa butter
4. Temper the Nevado and pipe into the moulds to cast shells
5. Empty and scrape the moulds, ensuring to save the excess chocolate - this will be used for capping, later on
6. Leave the shells inside the moulds to set

Step 2 - Pistachio Burnt Butter

1. In a pan, heat the butter, until gently burnt
2. Slowly add in the pistachio paste, mixing until combined, then setting aside to cool

Step 3 - Ganache

1. In another pan, bring the whipping cream to a boil
2. Once boiled, pour the cream over the W2 chocolate, mixing together until a smooth ganache is formed. Once combined, stir in the raspberry crumble, dispersing it well within the ganache
3. Transfer into a piping bag and set aside to cool

If using Crema, simply warm before adding the raspberry crumble, then continue with the above steps.

Assembly & Finishing

1. Once the shells have set, fill a third of each shell with the pistachio butter
2. Top up the shells with the ganache, leaving a 2mm gap for capping
3. Using the leftover Nevado, cap your chocolates and leave to set
4. Once set, they're ready to turn out!

Enjoyed this recipe? Switch it up next time with any other nut paste and freeze-dried fruit combination!

Looking for the ideal packaging for your chocolates?  We have a wide range of mix and match boxes available!  The box we used in the video recipe is this 4-choc box in Cocoa Shell.