'1 1/2 cups of chopped pistachios without shells and salt'
600g of dark chocolate chips
Auxiliary tools
Bread knife
Whisk
Molds for 100g eggs
'1 1/2 cups of chopped pistachios without shells and salt'
600g of dark chocolate chips
Auxiliary tools
Bread knife
Whisk
Molds for 100g eggs
1
Bring two cups of water to a boil
Dissolve the chocolate in a heatproof bowl set over boiling water, then remove from the heat and let it sit for 5 minutes with a lid on
2
Remove the lid and stir the chocolate until smooth
Pour it onto a flat surface and allow it to cool and thicken
Use a whisk to make circular motions to speed up the cooling process
3
Check the temperature by inserting a toothpick into the chocolate and placing it on your lip
When it's cold, use a brush to coat the molds with the chocolate
Place the molds in the refrigerator for 3 minutes or until the chocolate has firmed up
Repeat this process over the hardened layer
4
After pincering for the third time, add the pistachios
Invert the mold to allow any excess chocolate to fall away
Let it sit in the refrigerator for another 3 minutes or until the chocolate is set and releases from the mold.
