Pumpkin seed truffle with Esmeraldas Milk
|Serves:||4 (2-13 praline molds)||
|Difficulty:||You're a chef now|
|Preparation time:||30 minutes and up|
- Carefully roast the pumpkin seeds, then grind them together with the pumpkin seed oil and fleur de sel until you get a fine paste.
- Leave paste to cool (it will get warm by grinding) and mix it with the tempered Edel Weiss chocolate.
- Cover 2-3 praline molds (depending on how big they are) with Esmeraldas Milk and fill them with the nougat paste.
- Leave to set for 24 hours, then top with Esmeraldas Milk.
Thanks for this amazing recipe to chocolatier Karin Ebelsberger.
200g pumpkin seeds
60g pumpkin seed oil
1 dash of fine Fleur de Sel
180g Original Beans Edel Weiss 40%
Original Beans Esmeraldas Milk 42% for wrapping