A mirabelle plum and orange
blossom water dark truffle, with brushstrokes of turquoise - tinted white chocolate on top that mirror tufts of hair recognizable from his self - portraits.
Chocolate, pistachio and orange -
blossom truffles slightly changed from Australian Gourmet Traveller 300g
dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange -
blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange -
blossom water and 50g pistachios.