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
- Heat the oven to 160˚C, fan forced.
- 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 onto a baking tray lined with baking paper.
- 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.
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.