Sunday, 24 June 2012

Pistachio Cream Chocolates and Amaretto Chocolates

So I bought some new fun cooking bits and pieces. I got a macaroon tray, some chocolate moulds and some silicone cupcake cases... yes I'm finally entering the world of silicone cooking utensils. Its ridiculous, and I obviously know better, but every time I put them in the oven I expect them to melt!! 
Yesterday I had a really good day playing with my new heart shaped chocolate moulds and invented quite a few little chocolate. Some better than others I must say. So for your benefit I will only share with you the two best resulting chocolates from my experiments. These are a pistachio cream stuffed milk chocolate and white chocolate filled with dark chocolate amaretto ganache. The latter was my favourite.
I'll tell you how I made these chocolate by chocolate. For both of these recipes you need a mould, although you can do them with out one but if you choose to do that you will have to figure it out on your own :) though I'm sure you lovely people will have no problems with that. When I made them I only made four of each (I was making testers) so bear that in mind and if you want more double or triple, etc, the recipe. 
First, the amaretto truffles. 

What you'll need:

  • 6 pieces of white chocolate (about 35g);
  • 5 pieces of dark chocolate (about 30g);
  • 2 tsp of double cream; and
  • 1/2 cap full of amaretto (approximately 10mls).
What you need to do:

1.   First you need to melt the white chocolate. If I was making a large batch of the same chocolate I would have done this in a bain marie, however as I was making lots of different chocolates and I couldn't be bothered to wash out the big bowl each time, I melted it in the microwave. The only thing I should mention about doing this is that you need to keep a close eye on the chocolate as you melt it. You don't want to over cook it as it starts to go all weird and crumbly. Just take it out and give it a stir every 20 seconds or so. 

2.   While you are melting the chocolate you need to cover a chopping board in cling film.

3.   Once the chocolate has melted you need to pour it into the chocolate mould you are going to use, filling them to the top. Give the mould a good shake around so all of the inside of the mould is coated. then tip the mould upside-down over the cling film coated chopping board. Hold it up above the board letting the chocolate drip out of the mould (give it a little shake if you need to to get most of the chocolate out). When you turn the mould back over the inside of the moulds should have a nice thin coating of white chocolate. Scrape off any excess chocolate with knife or the edge of a spatula. 

4.   With a knife scrape the white chocolate off the cling film and pop it back in the bowl you used to melt it. Then pop the mould into the freezer while you prep the filling.

5.   In a new bowl melt the dark chocolate in the microwave. When its melted, mix in and combine completely the double cream and the amaretto. It should become a smooth and glossy mixture. 

6.   Take the mould from the freezer and fill the moulds with the dark chocolate mix. you should then have something that looks like this:

Yeah its a little bit messy but I'm still learning too!!

7.   These need to set a little before you coat them, so stick them in the freezer for ten minutes or so. This should give you time to tidy up a little because if your anything like me you will have made a complete mess! When you are done tiding and the chocolate have cooled right down, you can re-melt that saved white chocolate. (You might want to use a couple extra pieces of chocolate.)

8.   When the chocolate is melted, take the mould out of the freezer and cover the mould in the white chocolate, coating the top of the chocolates. Then scrape off any excess with a knife. 

9. The chocolates need to set so pop them in the freezer again. After 20 minutes remove them and carefully pop them out of the mould. You can store them in the fridge and enjoy at your leisure :).

On to the next one, the pistachio cream chocolates. These are made in almost the same way. The only thing that is the filling. 

What you will need:

  • 6 pieces of milk chocolate (about 35g);
  • a small handful of shelled pistachios (approximately 12-14);
  • 3 tsp of double cream; and
  • 4 tsp of icing sugar.
What you need to do:

1-4. Follow the same steps as above but with the milk chocolate.

5.   To make the filling you need to grind the pistachios to powder in a pestle and mortar. They don't need to be dust, they just need to be a fine as you can get them. Then add in the cream and powdered sugar and mash them up a bit more until you get a relatively smooth paste. 

6-9. Are the same as above. Though I should note that this filling is harder to pt into the mould and you may need to push it down with you fingers to get it to fill all of the mould.

After dinner treats with a shot of chartreuse.