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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

Method

CRISPY ALMONDS

  1. Heat the oven to 160˚C, fan forced.
  2. Place the water and sugar into a saucepan and bring to the boil, or heat until the sugar is completely dissolved.
  3. Place the almonds into a bowl and pour over the boiled syrup. Stir to coat.
  4. Transfer the almonds onto a baking tray lined with baking paper.
  5. Bake in the pre-heated oven for 15-18 minutes, mixing the nuts every 5 minutes to ensure even roasting.
  6. Remove from the oven and allow to cool at room temperature.

 

TRUFFLES

  1. Place the cream into a medium saucepan and bring to the boil.
  2. Reduce to low heat and immediately add in the condensed milk and butter. Gently stir for 2 minutes.
  3. Remove from the heat, add in the chocolate and stir until the chocolate has completely melted and incorporated into the cream mixture.
  4. Pour the mixture into a bowl and add in the chopped pistachios, almonds and apricots. Mix to combine.
  5. Spoon the mixture into mini patty pans.
  6. Allow to set in the refrigerator for 30 minutes.
  7. 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.

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