Pumpkin seed truffle with Esmeraldas Milk

Serves: 4 (2-13 praline molds) Chocolate used:
Edel Weiss
Esmeraldas Milk
Difficulty: You're a chef now
Preparation time: 30 minutes and up

  1. Carefully roast the pumpkin seeds, then grind them together with the pumpkin seed oil and fleur de sel until you get a fine paste.
  2. Leave paste to cool (it will get warm by grinding) and mix it with the tempered Edel Weiss chocolate.
  3. Cover 2-3 praline molds (depending on how big they are) with Esmeraldas Milk and fill them with the nougat paste.
  4. 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

[pinit color="red"]

Add a review

Your email address will not be published. Required fields are marked *