Dark Chocolate Pistachio Truffles
A simple ganache centre and a coating of chopped pistachios make these small truffles suitable for a dessert tray. This version uses chocolate and cream rather than biscuit crumbs. Chilling does most of the work, so leave enough time for the centre to become scoopable before shaping.
- Prep
- 20 min
- Cook
- 5 min heating
- Yield
- 18 truffles
- Note
- 2–3 h chilling
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Dark chocolate, 60–70% cocoa | 200 g | – |
| Whipping cream | 100 ml | – |
| Unsalted butter | 15 g | – |
| Unsalted pistachio kernels | 70 g | Shop ingredient |
| Pistachio slivers, optional coating alternative | 70 g instead of kernels | Shop ingredient |
| Ground cardamom seeds, optional | a pinch | Shop ingredient |
Shop ingredients
Products used in this recipe. Follow the quantities above; optional additions are not essential.
Raw Pistachio
In stock
Sliced Pistachio
In stock
Dried Cardamom
In stock
Method
Chop finely
Chop the chocolate and place in a dry heatproof bowl. Shell the pistachios before weighing and chop finely. If using slivers instead, chop those for the coating.
Make ganache
Heat the cream until steaming but not boiling strongly. Pour over chocolate and leave for 2 minutes. Stir slowly from the centre until glossy, then add butter and optional cardamom.
Chill until scoopable
Cover and refrigerate for 2–3 hours until firm enough to scoop. If very hard, leave at room temperature briefly; do not microwave the full bowl just to soften it.
Shape
Scoop into 18 portions, roll quickly with cool hands and coat with chopped pistachios. Refrigerate in a covered container and serve after a short rest outside the fridge.
Helpful tips
- Use dark chocolate at the listed cocoa range; milk chocolate sets more softly at this ratio.
- If the mixture feels sticky, chill it again rather than adding extra chocolate crumbs.
Frequently asked questions
Do I need both pistachio products?
No. Kernels and slivers are alternatives for the same 70 g coating.
Can I make them ahead?
Yes. Keep covered in the fridge and make within 3 days of serving for a fresh cream-based filling.