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Pistachio Mint Collettes

Barbecue.Master's picture
  Pistachio nuts 60 Gram
  White chocolate 45 Gram
  Peppermint oil/Essence To Taste
  Green food coloring 1 Teaspoon
  Dark cooking chocolate 45 Gram
  Thick cream 1 Tablespoon
  Butter 2 Teaspoon
  Egg yolk 1⁄2
  Rum 1 Teaspoon

Drop pistachios into pan of boiling water, boil for 4 minutes, peel away shell and skin.
Chop half finely; grind remaining half finely, reserve for Filling No 2.
Melt chopped chocolate over hot water, cool few minutes.
Using a teaspoon, spread chocolate inside small foil cases.
Refrigerate until set, peel away foil cases if desired.
Place Filling into piping bag fitted with fluted tube, pipe into chocolate cases.
Sprinkle with pistachio nuts.
Store, covered, in refrigerator for up to a week.
Filling 1: Melt chopped chocolate and cream over hot water, cool 5 minutes.
Stir in butter and egg yolk, enough peppermint oil or essence to flavor and enough green food coloring to color slightly.
Beat with wooden spoon until thick.
Filling 2: Melt chopped chocolate and cream over hot water.
Remove from heat, cool 5 minutes.
Stir in butter and egg yolk, then reserved ground pistachio nuts and rum.
Beat with wooden spoon until thick.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 965 Calories from Fat 615

% Daily Value*

Total Fat 70 g108%

Saturated Fat 29.6 g147.8%

Trans Fat 0.1 g

Cholesterol 143.6 mg47.9%

Sodium 65.5 mg2.7%

Total Carbohydrates 68 g22.7%

Dietary Fiber 9.4 g37.6%

Sugars 48.9 g

Protein 19 g38.9%

Vitamin A 21.7% Vitamin C 7.5%

Calcium 22.2% Iron 35.4%

*Based on a 2000 Calorie diet

Pistachio Mint Collettes Recipe