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Baking
Pistachio Chocolate Hazelnut Shells
A beloved homemade cookie featuring delicate milk chocolate ganache with a pistachio filling.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Let's start with the cream. Heat your heavy cream to 80-85°C.
2
Pour the hot cream over the milk chocolate and mix thoroughly.
3
Add the butter, then blend the mixture with an immersion blender until smooth.
4
Cover the finished cream with plastic wrap directly on the surface and refrigerate for 5-6 hours.
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