makes
25
prep
20 minutes
cook
20 minutes
difficulty
Easy
makes
25
serves
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Crispy almonds
- 20 g caster sugar
- 20 ml water
- 70 g slivered almonds
Truffles
- 35 ml fresh cream 35% fat
- 195 g condensed milk
- 15 g unsalted butter
- 200 g good quality dark couverture chocolate 54%
- 30 g roasted pistachios, roughly chopped
- 70 g crispy almonds, above
- 30 g dried apricots, roughly chopped
- Dutch processed cocoa powder, for dusting
Chilling time: 30 minutes.
Instructions
- For the almonds, heat the oven to 180˚C (160˚C fan forced). Line a baking tray with baking paper.
- Place the water and sugar into a saucepan and bring to the boil, or heat until the sugar is completely dissolved.
- Place the almonds into a bowl and pour over the boiled syrup. Stir to coat.
- Transfer the almonds to the lined tray. Bake in the pre-heated oven for 15-18 minutes, mixing the nuts every 5 minutes to ensure even roasting. Remove from the oven and allow to cool at room temperature.
- For the truffles, place the cream into a medium saucepan and bring to the boil. Reduce to low heat and immediately add in the condensed milk and butter. Gently stir for 2 minutes.
- Remove from the heat, add in the chocolate and stir until the chocolate has completely melted and incorporated into the cream mixture.
- Pour the mixture into a bowl and add in the chopped pistachios, almonds and apricots. Mix to combine. Spoon the mixture into mini patty pans.
- Allow to set in the refrigerator for 30 minutes. Dust with cocoa powder before serving.
Note
• The truffles can be stored for up to a week in an airtight container at an ambient room temperature below 24˚C.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
