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Chocolate Pistachio Truffles

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What not to love in these chocolate pistachio truffles! Rich dark chocolate flavour combined with sweet aroma of toasted pistachios. You will adore these crunchy chocolate bites!

Chocolate pistachio truffles

For chocolate lovers, these chocolate pistachio truffles will be a true treat. Luscious, silky, rich and nutty, these easy-to-make chocolate truffles are great as an indulgent end to a meal or as a gift for any occasion. The hardest part of making these truffles is waiting for them to cool.

These chocolate pistachio truffles are so simple to make. You just need to buy some pistachios, and we bet you already have everything else. We are sure you will love these creamy chocolate truffles packed with toasted pistachio pieces which also looks great!

Chocolate pistachio truffles

what makes these chocolate pistachio truffles so special

These chocolate pistachio truffles are so decadent and full of rich dark chocolate flavour thanks to the quality dark chocolate. They are also packed with large pieces of toasted pistachios which adds crunchiness to the truffles.

When recipes have very few ingredients, it's important to choose quality. For this recipe you need pure dark chocolate with 70% cocoa. Toasted pistachios will go inside the truffle mixture to add some crunch and flavour to the truffles. If you love dark chocolate truffles, why not to try our recipes for classic chocolate truffles or chocolate truffles with creamy chestnut puree.

Chocolate pistachio truffles

how to make chocolate pistachio truffles

toasting pistachios

This recipe start with toasting pistachios to enchanced aroma and makes them crunchy. Spread pistachios in one layer on the baking tray and toast in the oven on 175°C (347°F) for about 8 - 10 minutes. Pistachios should start to release aroma and become lightly brown. Once toasted, cool them and divide into two. One part coarsely chop while other half which will be for coating finely chop. 

making chocolate ganache

This recipe calls for high quality dark chocolate with 70% cocoa solids to get intense chocolate flavour. Take the chocolate and chop finely on a cutting board. This is the best done using a serrated knife. Heat the whipping cream on a low heat until it just start to simmer and pour over the chocolate. Stir using silicon spatula until the chocolate is melted.

If the chocolate doesn't melt completely (as this is 70% cocoa chocolate which is pretty solid), then return the mixture back to the saucepan and heat on a low heat for one minute until you get a smooth chocolate ganache.

Add butter and coarsely chopped pistachios and stir again until everything combined. Place the ganache in the fridge for 30 - 40 minutes to firm enough for rolling. 

rolling the truffles

Now, it's fun part of rolling the truffles. Place finely chopped pistachios into shallow bowl or plate. Take the chocolate mixture from the fridge, measure one teaspoon and roll into ball between your palms as best as you can. Roll the truffle in chopped pistachios and place on a tray. Repeat with the rest of the chocolate ganache. You can serve truffles immediately - if not keep the truffles in the fridge until serving.

Chocolate pistachio truffles

how to store chocolate pistachio truffles

It's the best to keep the truffles in a storage container between sheets of baking paper and store in the fridge for about 1 week. For the best texture and flavour take out from the fridge 30 minutes before serving. Freeze for up to 2 months, then defrost overnight in the fridge.

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Looking for more chocolate recipes?

For more chocolate inspiration, take a look at our collection of chocolate recipes. Also check out our selection of other tempting desserts, too.

Chocolate pistachio Truffles Recipe

MAKES: 24 truffles
COOKS IN: 30 minutes plus cooling time


For the truffles

  • 200g dark chocolate (70% cocoa)
  • 100ml heavy whipping cream (33 - 36% milk fat)
  • 40g butter, cut into smaller pieces
  • 60g pistachios, toasted and coarsely chopped
  • 1 teaspoon vanilla extract

For the coating

  • 60g pistachios, toasted and finely chopped


  1. Spread 120g of pistachio evenly on a baking tray and toast in the oven on  175°C (347°F) for about 8 - 10 minutes. Once toasted, remove from the tray and cool. Divide into two, one half chop coarsely while the other half chop finely and set aside.

  2. Chop finely the chocolate on a wooden board and place in a heatproof bowl.

  3. Place the whipping cream in a small saucepan and heat over a low heat until it just starts to simmer. 

  4. Pour over chopped chocolate, leave for a few minutes then slowly stir with silicon spatula until completely melted. Add butter and continue to stir until incorporated. Add coarsely chopped pistachios and combine. Cover the mixture with cling film over the top and place in the fridge for about 30 minutes until firm enough to scoop.

  5. Place finely chopped pistachios in a shallow dish or a plate. Scoop the ganache using teaspoon or a small cookies coop and roll into balls about the size of walnut. Roll each ball in the pistachios until evenly coated. Place truffles on the tray and keep in the fridge until serving.

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