Piave DOP cheese-filled chocolates
- Difficulty: high
- Preparation time: 15 min
- Serves: 4 people
- Note: Allow to rest in the fridge
- 300 g dark chocolate
- 90 g white chocolate
- 60 g Piave DOP Fresco
- 50 g cream
- Chopped pistachios
Melt the Piave DOP in the hot cream and add the chopped pistachios, stirring gently without forming lumps. Melt the dark chocolate in a bain-marie, bringing it to a temperature of 35 °C.
Pour it into the moulds and then empty them so that only the walls remain coated with chocolate. Place the moulds in the fridge and leave to set.
Reheat the dark chocolate to 35 °C, pour it back into the moulds and repeat the previous step.
When the chocolate has set, fill each mould with the cream cheese and close the cheese cream and close each chocolate with the remaining dark chocolate. Level the chocolate evenly over the moulds. Return to the fridge for a few a few hours. When they are fully set, you can remove your cheese-filled chocolates from the moulds. Using a very small piping bag filled with melted white chocolate, decorate the chocolates and put them back in the fridge to set.
Serve at room temperature.