Ivory with Pistachio and Cardamom

Name: Ivory with Pistachio and Cardamom
Yield: Makes between 40-60 (depending on the size)
Ingredients: 200 ml/7 fl oz whipping cream (you can use double cream for a richer texture); 225 g/8 oz ivory couverture, finely chopped; 55 g/ 2 oz pistachio nuts, ground quite finely in the food processor but not too finely that they turn to a paste or this will affect the natural oils which quickly go rancid and might have a tendency to ‘split’ the ganache; The seeds of 4 large pods of cardamom

Preparation info

Makes between
40-60
(depending on the size)

Difficulty
Easy

Appears in

Chocolate

By Sara Jayne Stanes

Published 1999

About

Ingredients

The seeds of 4 large pods of cardamom
200 ml/7 fl oz <

Dessert
Vegetarian
Gluten-free

Method

In a mortar, lightly bash the cardamom pods and they will come away from the seeds. Discard the pods and give the seeds a good pounding.

Bring the cream to the boil with the cardamom seeds and pour over the chopped chocolate. Mix well until all the chocolate has melted. Stir in the pistachio nuts.

Leave to cool for about 1 hour. Follow the instructions for basic truffles. Either