Sweets and Truffles

Pecan Whirls

These Delicious Pecan Whirls are chocolate shells filled with our delicious Fluff and are a lovely treat to offer guests.

 

What are Pecan Whirls?

Pecan Whirls are chocolate shells filled with our delicious Whipping It Up fluff and topped off with a pecan or even a walnut if you want to.

 If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders and Whipping it up Flavours click here.

Check more recipes out here.

Ingredients

For the Chocolate Shells. It does depend on the size of the chocolate moulds you are using.
 
200g Callebaut Dark Chocolate will fill approximately 12 shells depending on the size of the mould you are using.
 
 
 
Whipping It Up Fluff.

125g Flavoured Whipping it Up Mixture of your choice

40ml  Warm (Room Temperature) Water

1.5 Tablespoons Golden Syrup

 
 
 

1. Make the Chocolate shells by melting the Callebaut Dark Chocolate in the microwave on 30 seconds burst for approximately 90 seconds. There will still be chocolate nibs unmelted in the chocolate but using a spatula or spoon stir the chocolate until the mixture is smooth and creamy. This method avoids you burning the chocolate by over melting.

2. Using a brush or paint the inside of the chocolate mould until they are all coated. chill in the fridge then repeat the process again as it is better to have two coats of chocolate to make a thicker shell.

 3. now let’s make the Whipping It Up Fluff.

4. Place the 125g of Whipping it Up flavour of your choice into a mixing bowl.

5. Add 40ml of tepid water and whisk until stiff peaks are formed.

6. Add 1.5 Tbsp of Golden Syrup and whisk for a further 2 minutes.

7. Put the fluff mixture into a piping bag without a nozzle and just cut off the bottom approx 1 cm from the tip.

8. Pipe the Whipping It Up Fluff mixture into the chilled chocolate shells but leave a 5 or 6 mm gap so you can seal it in using your melted Callebaut.

9. Return to the fridge and allow them to set for at least 1 hour.

10 Carefully peel the silicone mould from the chocolate shell and place upright on your work surface. You can now Decorate the top with a Pecan or nut of your choice using a little melted chocolate to hold the nut in place.

11. These chocolates are best kept in the fridge and will last for approximately a week.

TOP TIP

Wear a pair of cotton gloves when taking the chocolates out of the mould as this will ensure there are no finger marks on the shiny chocolates.

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