150 g dark chocolate (70% cocoa)
100 g salted pistachios (without shells)
100 g chopped almonds
80 g dried cranberries
Silicone baking tray with moulds, for example heart-shaped moulds or a silicone ice cube tray
Put the chocolate in a flat bowl. Then wrap the bowl in baking paper so that no water can drip into the chocolate. Melt the chocolate in your NEFF oven, using the steam setting at 50° C. The chocolate should be liquid after 15 – 20 minutes.
Slightly rub the salt off the pistachios using a clean tea towel, and then toast the chopped almonds in a coated pan until golden brown. Finely chop the cranberries and then add them to the melted chocolate together with the pistachios and the almonds.
Using two tea spoons, gather little portions of the chocolate mix and fill the silicone moulds. Smooth out the top. If you don’t have a silicone mould or ice cube tray, you can put little portions of chocolate on baking paper instead. Finally, dust the chocolates with chilli flakes. Refrigerate for two hours then take the truffles out of the moulds.
TIP: Chocolate can also be melted in the microwave or in a bowl over a pot of boiling water.