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Pistachio Chocolate Truffles

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Impressive no-bake pistachio chocolate truffles that are creamy, nutty, and dangerously snackable, perfect for any occasion.

Ingredients

Scale
  • 200 g dark chocolate (60 to 70 percent), finely chopped
  • 1/2 cup heavy cream (120 ml)
  • 2 tablespoons unsalted butter (30 g), room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3/4 cup shelled pistachios (100 g), divided
  • Optional: 1 tablespoon honey or maple syrup for sweetness
  • Optional for finishing: unsweetened cocoa powder, melted chocolate for dipping, or flaky sea salt

Instructions

  1. Warm the cream in a small saucepan over medium heat until it’s steaming.
  2. Pour hot cream over chopped chocolate in a heatproof bowl and let sit for 2-3 minutes.
  3. Stir gently until smooth, using a double boiler if necessary.
  4. Add butter, vanilla, and salt; stir until the ganache is silky.
  5. Fold in roughly chopped pistachios.
  6. Chill the mixture in the refrigerator for 1-2 hours until scoopable.
  7. Line a baking sheet with parchment; prepare your coatings.
  8. Scoop balls with a small cookie scoop and roll between hands.
  9. Roll in chopped pistachios or cocoa powder to coat.
  10. Store in an airtight container in the fridge for up to 2 weeks.

Notes

For best texture, let truffles sit out for 10 minutes before serving. Can be frozen for up to 2 months.

Nutrition

Find it online: https://voxrecipes.com/delicious-pistachio-chocolate-truffles-recipe/