Pistachio Chocolate Truffles
Pistachio Chocolate Truffles
Ingredients
For the Truffle Filling
- 1/2 cup pistachio butter, smooth
- 1/4 cup cashew butter, smooth
- 2 tablespoons maple syrup
- 1/4 cup pistachios, finely chopped
For the Chocolate Coating and Garnish
- 8 ounces dark chocolate, high quality, chopped
- 1/4 teaspoon fleur de sel
- 2 tablespoons pistachios, finely chopped, for garnish
Instructions
- 1
Line a baking sheet with parchment paper. In a medium mixing bowl, combine the pistachio butter, cashew butter, maple syrup, and 1/4 cup of the finely chopped pistachios.
⏱️ 5 min
- 2
Stir all ingredients thoroughly with a spatula until a uniform, thick, green, paste-like mixture is formed. Ensure all components are well integrated.
⏱️ 5 min
- 3
Using a small ice cream scoop or a spoon, scoop out individual portions of the mixture, forming small, rounded balls (about 1-inch in diameter). Place these scoops onto the prepared baking sheet.
⏱️ 10 min
- 4
Transfer the baking sheet to the freezer and freeze the pistachio balls until they are thoroughly solid, which will take at least 1 1/2 hours.
⏱️ 90 min
- 5
Once the pistachio balls are frozen solid, prepare the chocolate coating. Melt the chopped dark chocolate using a double boiler or in a microwave-safe bowl in 30-second intervals, stirring until smooth.
⏱️ 5 min
- 6
Working quickly, dip each frozen pistachio ball into the melted dark chocolate, ensuring it is fully and evenly coated. Use a fork or a dipping tool to lift the truffle out, allowing excess chocolate to drip off.
⏱️ 10 min
- 7
Immediately after dipping, while the chocolate is still wet, sprinkle a pinch of fleur de sel and some of the remaining 2 tablespoons of finely chopped pistachios on top of each chocolate-coated truffle.
⏱️ 5 min
- 8
Place the garnished truffles back onto the parchment-lined baking sheet. Allow the chocolate coating to set completely at room temperature or in the refrigerator for faster setting.
⏱️ 30 min
- 9
Serve and enjoy these indulgent treats. Store any leftovers in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Chocolate Truffles
Ingredients
For the Truffle Filling
- 1/2 cup pistachio butter, smooth
- 1/4 cup cashew butter, smooth
- 2 tablespoons maple syrup
- 1/4 cup pistachios, finely chopped
For the Chocolate Coating and Garnish
- 8 ounces dark chocolate, high quality, chopped
- 1/4 teaspoon fleur de sel
- 2 tablespoons pistachios, finely chopped, for garnish
Instructions
- 1
Line a baking sheet with parchment paper. In a medium mixing bowl, combine the pistachio butter, cashew butter, maple syrup, and 1/4 cup of the finely chopped pistachios.
⏱️ 5 min - 2
Stir all ingredients thoroughly with a spatula until a uniform, thick, green, paste-like mixture is formed. Ensure all components are well integrated.
⏱️ 5 min - 3
Using a small ice cream scoop or a spoon, scoop out individual portions of the mixture, forming small, rounded balls (about 1-inch in diameter). Place these scoops onto the prepared baking sheet.
⏱️ 10 min - 4
Transfer the baking sheet to the freezer and freeze the pistachio balls until they are thoroughly solid, which will take at least 1 1/2 hours.
⏱️ 90 min - 5
Once the pistachio balls are frozen solid, prepare the chocolate coating. Melt the chopped dark chocolate using a double boiler or in a microwave-safe bowl in 30-second intervals, stirring until smooth.
⏱️ 5 min - 6
Working quickly, dip each frozen pistachio ball into the melted dark chocolate, ensuring it is fully and evenly coated. Use a fork or a dipping tool to lift the truffle out, allowing excess chocolate to drip off.
⏱️ 10 min - 7
Immediately after dipping, while the chocolate is still wet, sprinkle a pinch of fleur de sel and some of the remaining 2 tablespoons of finely chopped pistachios on top of each chocolate-coated truffle.
⏱️ 5 min - 8
Place the garnished truffles back onto the parchment-lined baking sheet. Allow the chocolate coating to set completely at room temperature or in the refrigerator for faster setting.
⏱️ 30 min - 9
Serve and enjoy these indulgent treats. Store any leftovers in an airtight container in the refrigerator.