Pistachio Truffles

My Pistachio Truffles are irresistible - the ultimate chocolate indulgence. With chopped pistachios encased in a rich, creamy, chocolate ganache which is coated in yet more chocolate, they are melt-in-the-mouth delicious. Containing just five ingredients, these creamy, nutty truffles are certain to be popular with family and friends.

Course Afternoon Tea, Dessert, Morning Tea

Cuisine French

Prep Time 30

Chill Time 3

Total Time 3 30

Servings truffles

Calories 167kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

For the Truffles:

125 ml (½ cup) thickened/heavy whipping cream See Note 1
200 g (7 oz) dark cooking chocolate (40 % cocoa solids) - finely chopped See Note 2
½ teaspoon vanilla extract
60 g (2 oz) pistachios (shelled & unsalted) - roughly chopped

For the Coating:

200 g (7 oz) milk cooking chocolate
30 g (1 oz) pistachios (shelled & unsalted) - finely chopped

Instructions

Line a small, flat dish with non-stick baking paper. I used a rectangular glass Pyrex dish - 13 x 18 cm (7 x 5 inches). (See Note 5.)
Line a baking tray with non-stick baking paper and set aside.
Add the cream to a small saucepan. Over low heat, heat the cream until just below boiling point.
Turn off the heat and add the chocolate.
Stir until the chocolate has melted and the mixture is smooth.
Add in the vanilla and roughly chopped pistachios and stir.
Pour the mixture into the prepared dish.
Transfer to the fridge to chill, about 2 hours, or until it is firm enough to roll into balls.
Working with a small ice cream scoop, or a teaspoon, scoop about 3 level teaspoons of the mixture and roll it into small balls.
If the chocolate is too firm to roll, set it aside for 5-10 minutes.
Press on the mixture as you are rolling to make it compact.
Place each ball on the prepared tray and refrigerate for at least 30 minutes, or until firm.
While rolling the balls, it is helpful to keep an ice pack beside you and use it to keep your hands cool. Alternatively, you could use a pack of frozen peas. Keep a few sheets of paper towel nearby to dry your hands.
To make the coating, break the milk chocolate into even size pieces. Put into a bowl and place over a pan of barely simmering water, being careful to not get any water into the chocolate. Stir occasionally.
When the chocolate has almost melted, remove the bowl and set it aside. The residual heat will melt any remaining chocolate.
Leave the chocolate to cool for about 15 minutes. If it is too warm, it will soften the truffles.
Remove the truffles from the fridge. Working one at a time, dip each ball in the melted chocolate, and using two small forks, move them around to make sure they are completely coated.
Using the tips of a fork, lift them out and smooth them on the edge of the bowl to remove excess chocolate and return them to the lined tray.
Immediately sprinkle with some finely chopped pistachios.
If the chocolate becomes too firm to smoothly dip the balls, re-heat a little and proceed.
When they are all coated, place the tray in the fridge to set for about 30 minutes, or until the coating is crisp.
Store in the refrigerator in an airtight container for up to one week. If storing the truffles in layers, separate them with non-stick baking paper.

Notes

Cream: for a creamy texture and best flavour, use full-fat cream. Thickened/heavy whipping cream should have a minimum 35% fat content.
Chocolate: I use dark chocolate that contains 40% cocoa solids. You could use one with higher percentage cocoa solids, but the bitterness will increase and the chocolates will be a firmer set.
Dish: To make it easier to line the dish, I firmly scrunch the baking paper before placing it. You can, if you wish, use a bowl, it will just take a little longer to chill.
Leftover chocolate: you may have some leftover chocolate from coating the Pistachio Truffles. The best way to make use of the leftover chocolate is to add some slivered almonds or another chopped nut and scoop little mounds onto non-stick baking paper. Alternatively, use a teaspoon to make small circles on baking paper and add sprinkles, as per our Homemade Chocolate Freckles. You have delicious confectionery, with minimal effort.
Storage: the truffles can be stored in an airtight container in the refrigerator for up to a week.
Freezing: the truffles can be frozen for up to three months in an airtight container. The chocolate may "bloom", however, although they will still taste delicious.

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