Sometimes before I decide to post something, I need to think it over and over and over again.
Here’s the story…
… these were supposed to be the most beautiful pralines I’ve ever made.
Well-formed, smooth… little perfections, so to speak :)
Obviously, everything went wrong… Standard situation, which in my case means manual failure!
Just the question is… so what?
So what they are not smooth and they look like little monsters if the taste compensates everything? The pistachio mass is so good that I had huge problems with refraining myself from eating everything straight from the bowl.
So what they don’t look like role models if they disappeared the moment they appeared!
Gosh, it’s such a pleasure to see someone who is not so fond of pistachios at all, who says it can’t be good, who tells you “don’t do it, it’s a waste of time”… to see this person sneaking up to the fridge just to eat one more praline! :)
So… It seems you’re reading a post which wasn’t meant to be here :)
Taste is what counts and let it always be this way :)
PS I’d die for this pistachio mass. No joke!
Ingredients (gives about 30 pralines):
- 150g shelled pistachios
- 60ml heavy cream
- 50g white chocolate, chopped
- few drops of vanilla flavour
- 50g caster sugar
- dark chocolate, melted
Heat up heavy cream with vanilla flavour till the moment of boiling.
Take it off the heat and add chopped white chocolate.
Stir it till you get smooth chocolate mass and all ingredients are combined.
Blend pistachios till you get the consistency of pistachio flour.
Add chocolate mass and caster sugar and blend it all.
You should get quite thick pistachio mass.
Hell yummy, by the way :)
Cool in the fridge for several hours.
Once it’s chilled, start forming small balls from the mass.
Other shapes are welcome too :)
Here you can see how manually-disabled I am :)
Pour the pralines with melted chocolate :)
Chill in the fridge… and wait patiently for a moment :)
Here you can find the original (and more beautiful :)) version of the pralines :)