Ruby chocolate filled with a mixture of pistachios, macaron shells, and melted chocolate. If you have any failed macaron shells they would be perfect in this recipe. And you can use any nuts besides pistachios. You can also use any type of chocolate, I was just using Ruby chocolate because it’s one of my absolute favorites.
Course Dessert
Cuisine American
Keyword macaron pop, macarons
Prep Time 1 hourhour
Cook Time 0 minutesminutes
Resting time 30 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 10macaron pops
Calories 140kcal
Author Camila Hurst
Ingredients
Filling
60gramspistachio nuts
60gramsmacaron shells
80 to 100gramsmelted chocolate*
Chocolate shell
400gramschocolatechopped or callets (I used ruby, use whichever one you want) divided
Instructions
Filling
We are going to start by prepping the pistachios. This is an extra step that isn’t absolutely necessary, but will definitely help with keeping the mixture a bright green.
First, de-shell the pistachios. Remove all the shells from your raw or roasted pistachios.
Then place them in a large pot of boiling water.
Let the pistachios sit in the water for 1 minute. Remove them immediately and drain well.
Place the drained pistachios on a tray lined with paper towels.
Then use the paper towels to rub the pistachios which will help loosen up the brown skins, and you can remove them one by one. This is a labor of love, but worth it if you want a bright green mixture, and honestly it’s a bit therapeutical as well.
Now place the pistachios in a food processor and process for a few seconds until ground.
Then add the macaron shells and process again to grind up the shells.
At this point, start adding the melted chocolate. Add a bit at a time, processing in between. Add chocolate until the mixture resembles dough, and you can pick up some with your hands and it will clump together.
For the chocolate I used the passionfruit feves by Valhrona. You can use any chocolate you’d like, white chocolate would go super well. You could even use buttercream too.
The amount of chocolate you will need to form the mixture is going to vary depending on the nuts you use, on your macaron shells, and even on the weather.
Chocolate shell
Now we are going to temper the Ruby chocolate. This step is also not completely necessary but it will give the chocolate a nice shine, and the perfect texture as well. I made a couple of pops with un-tempered chocolate and the final product had white streaks, so while tempering isn’t absolutely necessary, it can help prevent that.
To temper Ruby chocolate, start by heating 300 grams in the microwave or in a chocolate melter as I am doing, until the chocolate reaches 115ºF. Then immediately add about 1/3 (remaining 100 grams) of the amount of chocolate you initially started with, and stir until the whole mixture has melted together. Continue to stir occasionally until the chocolate reaches 80ºF. Once that happens, gently (very gently) re-heat the chocolate until it reaches 90ºF. Then your chocolate will be in temper and you can use it.
Pour some chocolate on the bottom of your molds. Use a spoon to drag it up the sides of the mold, making sure to cover the whole surface. Then place the tray in the freezer for a few minutes until the chocolate has completely hardened up.
Remove from the freezer.
Grab some of the pistachio/macaron mixture and press it on the bottom of the molds.
Place a stick in the mold, making sure it is covered by more pistachio/macaron mixture, and then pour more chocolate on top.
Use a spoon to spread the chocolate nicely, and tap the mold gently against the counter to smooth out the chocolate, and eliminate any air bubbles.
Place the molds back in the freezer for another fifteen to twenty minutes, or until the chocolate has completely hardened up.
Remove the chocolate from the molds, and you can decorate them with melted chocolate and more chopped pistachios.
Storage
Keep the pops in the fridge for up to 1 week, they can also stay at room temperature for up to a day.
Notes
Melted chocolate: I used passionfruit feves by Valhrona, feel free to use any chocolate you’d like. You might need a bit more chocolate if the mixture isn’t coming together.Pistachios: Feel free to use any nuts you’d prefer, I just think that pistachios and ruby chocolate go so well together.Quantity: Amount of pops will vary depending on the size of cake pops you make.Mold: This is the mold I used.