White Truffle Shell filled with a Pistachio Nut Paste Infused with Lemon Grass

Recipe by Beverley Dunkley.

(approx 186 truffles)

240g Whipping Cream (SCM280P)
40g Glucose (SCA119)
2 Drops of Lemongrass Spice Drops (SCF1279)
220g Callebaut Pistachio Nut Paste (SCM156)
350g Callebaut 811NV Dark Chocolate (SCC500) (plus some for enrobing)
80g Unsalted Butter
Callebaut Dark Truffle Shells (SCS390A)
Callebaut Pistachio Bresilienne (SCN232)
Callebaut W2 White Chocolate (SCC520)
IBC Green Sparkling Truffle Powder (SCC831P)


  1. Bring the Cream and Glucose to the boil then cool to 34°c.
  2. Stir in the butter and then pour onto the 350g of tempered 811NV Dark Chocolate and the Pistachio Nut Paste.
  3. Homogenise to create a smooth emulsion and flavour with the Lemongrass Spice Drops.
  4. Pipe the prepared ganache into Callebaut Dark Truffle Shells. Allow to set.
  5. Close with Callebaut 811NV Dark Chocolate.
  6. Enrobe with a thin layer of Callebaut 811NV and allow to set. Then enrobe with a thin layer of Callebaut W2NV white chocolate so you can see the dark chocolate through the white chocolate.
  7. Immediately sprinkle with Pistachio Bresilienne and IBC Green Sparkling Truffle Powder before the chocolate sets.