4. Before your chocolate has set, drop your
balls into a bowl of chopped pistachios or
chopped freeze-dried raspberries and roll
them around to coat entirely.
5. Allow cake truffles to chill in the fridge
until chocolate hardens.
6. Garnish your cake with your colorful
truffles.
Puffed Millet and
Pistachio Bark
INGREDIENTS
• Dark chocolate for melting
• Chopped pistachios
• Puffed millet cereal
• Chopped freeze-dried raspberries
METHOD
1. Melt chocolate gently in a double boiler.
2. Pour the melted chocolate onto a cookie
sheet lined with parchment paper.
3. Sprinkle chopped nuts, raspberries, and
millet onto the chocolate randomly.
4. Put the cookie sheet into the fridge long
enough for the chocolate to set solid.
5. Once the chocolate is very cold and firm,
pull the cookie tray out and, using a knife,
gently stab at the chocolate breaking it
into shards.
6. Garnish your cake with the chocolate
shards.
