Amusette with chocolate ganache

  • 20 pieces of Pidy Amusette
  • 100g orange marmalade
  • some shelled pistachio nuts

For the chocolate ganache

  • 100g cream
  • 150g dark chocolate chopped
  • 30g glucose
  • 50g butter

Chocolate ganache

  • Boil the cream and the glucose, remove from heat, add the chocolate and the butter.
  • Mix into smooth mixture, cool down to room temperature.
  • Put a layer of orange marmalade on the bottom of the Amusettes, pour the cooled ganache over it, let it set in a cold space; finish with pieces of pistachio nuts.