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Pistachio truffles with chocolate coronary heart

elements (for approximately 6 truffles ) :

one hundred twenty-five g of flour
50 sugar
50 ml of oil
1 egg
1 cup of simple yoghurt
2 teaspoons baking powder
6 squares of chocolate
50 ml of milk
3 teaspoons of coffee powder
3 teaspoons of pistachio flour
a pinch of salt
a pinch of baking soda


Preheat the oven to a hundred and eighty °. put together the muffin tins ( imburrandoli and infarinandoli ) or cups. installed a bowl the dry components: flour, sugar, baking powder, salt, baking soda. In a bowl, beat with a hand whisk the yoghurt, egg, oil and milk. add the dry mixture into the liquid, and stir with a wooden spoon. Divide the mixture into 2 bowls: a, add the espresso, the other pistachio. Pour into cups a spoonful of pistachio compost, placed inside the middle of a rectangular of chocolate and cover with a spoonful of the combination to coffee, filling them approximately -thirds. Bake for 20-25 mins or until puffed and golden and the standard toothpick comes out dry.

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