Chocolate Toffee Shells
Course
Dessert
Cuisine
Chocolate
Servings
24
serves
Servings
24
serves
Ingredients
Pasta Shells
cooked as packet directions
White Chocolate and Pistachio Ganache
50
ml
Cream
Pouring
100
grams
White Chocolate
45
grams
Pistachio Nuts
Shelled Unsalted, coarsely chopped
Instructions
Bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes).
Stir until smooth and glossy. Refrigerate until firm yet still pliable (45 minutes-1 hour) then stir until smooth.
Add pistachios, mix through. Then spoon a teaspoon of ganache into each pasta shell and refrigerate until set.
Dip the filled shells in melted chocolate or toffee, place onto a tray to set.
The shells are ready to serve