Makes: Approx 900 gm
Time required: Approx 1 hour
Ingredients at room temperature :
- 100 gms mango puree
- 100 gms fresh cream
- 200 gms melted & Tempered Milk Chocolate for the centre
- 500 gm melted & Tempered Dark Chocolate for the hollow shells
- 50 gm roasted Pistachio
- 2-3 Chocolate moulds
Method :
- Mix mango purée & fresh cream till smooth. Slowly add in the milk chocolate, constantly Mixing it in till it becomes an aromatic smooth ganache put in a piping bag
Pour melted & tempered dark choc in a mould with cup shaped cavities. Tap mould then turn upside down on a tray till excess choc falls out
- Collect choc & repeat with all moulds
- Put mould in refrigerator 25 minutes
- Tap out hollow moulds,
- Pipe in mango ganache & sprinkle pistachios on top
Special Note:
- Always work with chocolates in a cool & dry AC environment.
- All tools , moulds & ingredients should be at room temperature.
- The refrigerator should not have any open foods & odours in it as chocolates are porous & will absorb aromas.
- You can substitute the milk chocolate with white chocolate if you desire.