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There’s no denying that a lot of the recipes you find on my blog are proper from-scratch pieces of works. My colleague often tells me that the vast majority of The Sugar-Free Baker is for the proper baking enthusiasts. But I want you, all of you, to be able to come to this blog and find something for whichever occasion you may need. 20-minute prep time, elegant, and super tasty confectionary that’s sure to impress your guests, for example. That’s exactly what this recipe for sugar-free pistachio truffles is. Initially, the idea was for a no-bake cake, but then I thought you might appreciate some easy peasy candy more. The actual prep time is minimal and the finished truffles are heaven with coffee – or a digestif– after dinner.
200 grams or 7 oz. of sugar-free dark chocolate
30 grams or 1 oz. of butter
1 teaspoon of Tagatesse
0.9 dl or 0.4 cup of whipping cream
180 grams or 6.3 oz. of pistachio nuts
20 grams or 0.7 oz. of SukrinMelis
20 grams or 0.7 oz. of egg white
Place chocolate, butter, Tagatesse and whipping cream in a bowl. Melt everything together over a hot water bath and pour the chocolate ganache into a small, square cake tin lined with baking paper. Chill in the fridge for approximately 2 hours.
Grind the pistachios to the consistency you’d like. Transfer the ground nuts to a bowl and mix them with SukrinMelis and egg white until you’ve got a mouldable texture resembling coarse marzipan.
Use a spoon and your fingers to spread the pistachio marzipan on top of the chocolate ganache. Cool in the fridge for another hour.
Cut the pistachio truffles slab into small pieces and serve with a cup of strong coffee or some sweet, rich wine 🙂