Dark chocolate and pistachio crunch bites
Published on 15 November 2013
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
400 g dark chocolate
100 g butter
200 g cornflakes
50 g roughly chopped pistachios
50 g icing sugar
1 tablespoon honey
Melt the dark chocolate with the butter and honey in the microwave or in a bowl over simmering water.
Grind 50 g of the cornflakes, taken from the total, with the icing sugar until powdered.
I stir the remaining cornflakes and chopped pistachios into the melted chocolate, mixing well. The mixture will be a little loose; it will hold together as it cools.
Form into balls, pressing firmly together, and place in paper cases.
Refrigerate until firm.
I promise you will find it hard to stop at just one!
100 g butter
200 g cornflakes
50 g roughly chopped pistachios
50 g icing sugar
1 tablespoon honey
Melt the dark chocolate with the butter and honey in the microwave or in a bowl over simmering water.
Grind 50 g of the cornflakes, taken from the total, with the icing sugar until powdered.
I stir the remaining cornflakes and chopped pistachios into the melted chocolate, mixing well. The mixture will be a little loose; it will hold together as it cools.
Form into balls, pressing firmly together, and place in paper cases.
Refrigerate until firm.
I promise you will find it hard to stop at just one!
Original source: https://incucinaconlilly.com/2013/11/15/croccantini-cioccolato-fondente-e-pistacchi/
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