© 2023 | http://angiesrecipes.blogspot.com
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© 2023 | http://angiesrecipes.blogspot.com
© 2023 | http://angiesrecipes.blogspot.com
These chocolate truffles combine two favorite decadent ingredients – roasted salted macadamia nuts and white chocolate. Vanilla helps to enhance and balance the flavours of the white chocolate and macadamia nuts. It’s rich, creamy and delicious, and the contrast between the nutty saltiness of macadamia nuts to the sweetness of the creamy white chocolate truffle is totally irresistible. These are perfect for Valentine’s Day, Mother's Day or gifting to someone special.
Sweet, fruity with a peppery flavour, pink peppercorns, aka Schinus Berries, are either Peruvian Pepper (Schinus molle) or Brazilian Pepper (Schinus terebinthifolius). Both are very similar in flavour profile. They are actually not peppercorns at all and are not even related to the pepper nigrum plant. Pink peppercorns have a delicate, fragrant, sweet, and spicy flavour. They are reminiscent of a mild citrus zest and sweet berries. They are used to add a touch of both colour and flavour to many dishes, especially well in fruit sauces, in vinaigrette, desserts, fresh cheeses and chocolate, also ideal for soups, risottos and fish dishes.
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- Cut the vanilla bean lengthwise, scrape out the seeds and save the bean to make vanilla sugar. Add the seeds to the coconut milk with 250 grams of chopped Lindt white chocolate in a medium heatproof bowl over simmering water, making sure not to let the water touch the bowl. Stir occasionally for 5-6 minutes or until the chocolate melts and the mixture is smooth. Remove from the heat.
- Melt 150 grams of white chocolate couverture over a hot water bath. Pour half of it into the five 7.5cmx2cm paper moulds and spread thinly with a brush or teaspoon. Allow to set a little. Set the remaining melted white chocolate aside.
- Divide about 1/3 of the truffle mixture into the moulds and smooth it out. Top with the macadamia nuts and top with the remaining truffle mixture on top. Smooth the surface and leave to set in the refrigerator for about 1 hour.
- Warm up the remaining couverture set over a hot water bath. Pour onto the truffle mixture and quickly smooth the surface. Sprinkle with red pepper berries and place in the refrigerator for about 30 minutes.
© 2023 | http://angiesrecipes.blogspot.com
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© 2023 | http://angiesrecipes.blogspot.com
© 2023 | http://angiesrecipes.blogspot.com
I would love having one of these!
ReplyDeleteSo creammy...white chocolate with macadamia nuts sound great combination Angie...i like it ^^
ReplyDeleteThat looks beautiful and I'm sure it is as good as it looks!
ReplyDeleteI want a box of these truffles!!!.....pleaseeee!!..........Abrazotes, Marcela
ReplyDelete...these sure are pretty!
ReplyDeleteSounds like a delicious treat!
ReplyDeleteReally pretty with these food pics!
ReplyDeletePerfect for Valentine's -Christine cmlk79.blogspot.com
ReplyDeleteComo muy bien expresas ANGIE; esto es irresistible.!
ReplyDeleteTe felicito además por la presentación.
Y lo más importante: al recibirte hoy me confirma que te encuentras bien!
Bendito sea!
Un gran abrazo.
Y más gracias por tus "delicatesen"
Looks good.
ReplyDeleteLas nueces de macadamia me encantan y las imagino en esas trufas con su pimienta y chocolate irresistibles. Una receta estupenda para el día del amor y la amistad muy acertada.
ReplyDeleteUn beso.
OMG these look outstanding
ReplyDeleteMm! Just reading your descriptions of the flavours and the fusion between them has been making me drool, let alone the amazing finished product!
ReplyDeleteLove all the ingredients you use, although I must check out those pink peppercorns, as I haven't seen them around anywhere here in the UK
Definitely the slightly firmer truffle centre for me though :)
Beautiful combination of flavours although I would reduce pink peppers on the top.
ReplyDeleteBeautiful pink and great for the coming Valentine Day. I definitely want some of the truffles.
ReplyDeleteLooks so good and I am sure it is very tasty.
ReplyDeleteLooks lovely, white choco is my fave choco, but minus the salt in it. Under spicy taste of pepperberries you mean they are a bit hot like pepper?
ReplyDeletelooks delicious and Lindt is my favorite chocolate!
ReplyDeleteHow gorgeous. What a great gift these would make. I love the pink peppercorns.
ReplyDeleteLooks great and I bet it tastes great too.
ReplyDeletehow fabulous do these sound?! White choc and macadamias go so well together! And the pink peppercorns are so very pretty. Did you know that macadamias are Australian native nuts, and the 'proper' name for them is Bopple nuts? cute huh? :=)
ReplyDeleteGracias por la receta. Te mando un beso.
ReplyDelete@Sherry's Pickings I didn't until last year when I saw some Australian macadamias in the stores and wondered why they cost more...then googled about it.
ReplyDeleteRoasted salted macadamia nuts and white chocolate... It sounds so good!!!!
ReplyDeleteAngie, These white truffles look terrific! I love white chocolate and macadamia nuts... I never heard of pink peppercorns. I don't know what country you live in but some of your ingredients are not readily found here in the USA. As for the question you asked about the United States Air Force Museum, yes, both admission and parking are free. Take Care, Big Daddy Dave
ReplyDeletechocolate and berries are my favorites.....
ReplyDeletethank you for sharing recipe
Judee from Gluten Free A-Z Blog: I'm not familia with those pink pepper berries so it sounds a little strange to me on a dessert. However, they certainly look beautiful and your desire is exquisite!
ReplyDelete@Anonymous
ReplyDeleteIt should haves said: your dessert is exquistie .
Pepper gives just enough of a kick to somethings, doesn't it? Those red pepperberries look gorgeous on the white chocolate truffle.
ReplyDeleteHow pretty, and I love macadamia nuts, a delicious Valentine treat!
ReplyDeletePerfect timing for Valentines Day :)
ReplyDeleteAll the best Jan
https://thelowcarbdiabetic.blogspot.com/
che meraviglia😍
ReplyDeleteYou're right Angie, What a great combination of white chocolate and salted macadamia nuts -- indulgent too! I've never heard of the Brazilian peppercorns and will have to do a good search for them! So pretty too!
ReplyDeleteWow, these chocolate truffles sound absolutely divine! The combination of roasted salted macadamia nuts and white chocolate with a touch of vanilla and pink peppercorns sounds like the perfect mix of flavors. I love that you can customize the truffle center to be firmer or creamier based on your preference. Thanks for sharing this amazing recipe, Angie! I can't wait to try these for Valentine's Day or a special occasion.
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