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Pistachio Mint Collettes

Barbecue.Master's picture
Ingredients
  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
Directions

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

Cuisine: 
Asian
Course: 
Side Dish
Ingredient: 
Nut

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