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Ingredients:
Balls:
- 300 g it’s us vanilla biscuits
- 50-80 ml coffee
- 125 g mascarpone
- 2 tbsp pistachio cream
Cream:
- 125 g mascarpone
- 150 g sweet condensed milk
- 300 g heavy cream
- 1 tbsp pistachio cream
Rolling:
- chopped pistachio
Preparation:
- Place the biscuits in a bowl of a food processor and process until finely crushed, then pour it into a bowl.
- Add the coffee, the mascarpone and the pistachio cream, stir it thoroughly then place the bowl into the freezer for 1 – 1,5 hours.
- For the cream: measure the mascarpone, the pistachio cream and the condensed milk into a bowl and mix them well.
- Pour the heavy cream to it, whisk it until frothy, then place it in the fridge till you need it.
- Crush the pistachio with the food processor.
- Shape walnut-sized truffles from the cooled batter and roll them in the crushed pistachio.
- Serve the truffles with the mascarpone-pistachio cream.
Enjoy!
