dubai pistachio truffles;
A creamy and chewy pistachio "nougat" with crispy shredded kataifi (phyllo dough strands) enrobed in dark chocolate and topped with crushed pistachios.
Servings: 15
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Ingredients
dubai pistachio nougat;
- ¼ cup pistachio cream
- ½ cup marshmallow creme
- ¼ cup kataifi dough toasted (I buy pre-toasted)
(option1) tempered chocolate truffles;
- colored cocoa butter optional, color(s) of choice
- 250 g couverture chocolate (like Callebaut 811)
(option 2) easy candy coated truffles;
- 250 g coating chocolate (like Ghirardelli coating wafers)
- 4-5 pistachios shelled, and roughly chopped
Instructions
dubai pistachio nougat;
- In a small bowl, add ½ cup marshmallow creme and ¼ cup toasted kataifi dough and give a quick, rough mix.
- Add ¼ cup pistachio cream and gently mix until combined. Color should be mostly mixed but an occasional streak of white is fine. The dough should be soft, but not overly sticky. It should be easy to roll a ball in your hands without leaving sticky residue.
(option 1) tempered chocolate truffles;
- Polish molds and prepare ingredients and workstation. Assemble your plastic bowl, chocolate, cocoa butter, silicone mat, etc. I use these polycarbonate molds and 250g of chocolate works great. However, the exact amount you need may depend on your molds. Note that silicone molds are not recommended because they retain heat and may mess with the temper. Your mileage may vary.
- Heat colored cocoa butter according to instructions and paint patterns on polished molds as desired.
- Reserve 50g of couverture chocolate (needs to be tempered and stable). In a small plastic bowl, add 200g of couverture chocolate and microwave in 30 second increments until it reaches 45°C / 113°F, stirring well between each stint.
- Once fully melted, add in 30g reserved chocolate (you may add up to 50g as needed). Continuously mix so the added chocolate melts via residual heat. The temperature should lower to 31°C / 88°F.
- Quickly add chocolate to the molds, pouring into all cavities. Tap on the counter to remove air bubbles, then turn over on top of a silicone mat or parchment paper so the chocolate runs out, leaving each cavity coated. Allow to set for 8-12 hours.
- Fill each cavity with nougat (there will probably be some leftover) to ⅝ full.
- Repeat the tempering process above to cap the truffles. If able, use a heat gun to warm the edges of your cavities prior to tempering. Then temper the chocolate and pour over the cavities, scraping off excess. Allow to set for 8-12 hours, then remove from molds. If properly tempered, they should come out easily from the polycarbonate mold.
(option 2) easy candy coated truffles;
- Roll nougat into 1 tsp balls and refrigerate for 30-60 minutes. Prepare a piece of parchment or wax paper on a flat surface to lay the dipped truffles on to set.
- Once filling is ready, add the coating chocolate to a small bowl and melt according to instructions. For Ghiradelli coating wafers, I microwave in 30 second increments, stirring between each until melted.
- Using a fork, dip each frozen truffle filling in chocolate, tap to remove excess chocolate, then transfer to the prepared parchment or wax paper. Depending on viscosity of your coating, it may slide right off or you may use a fork or knife to push it off the dipping fork. Microwave chocolate 10-15 seconds and stir if it needs to be warmed in between dipping.Optionally, while still setting, sprinkle with chopped pistachios.
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