Salted Pistachio Dark Chocolate Truffles – Decadent chocolate truffles made with a rich dark chocolate and pistachio mixture, and sprinkled with sea salt.
Well, well, weeeell. Look who made breakfast!
I know someone that ate all of those, and it honestly wasn’t me. It was a he. And he says since he’s 6 foot 3 inches, a plate full of the best truffles of ever ain’t gonna do a thing to his waistline. To which I added a couple of innocent, jealousy-driven, colorful adjectives at him.
…’cause, you know, I’m the opposite!! boooooo! 😠😠😠
P.S. Happy Friday!!! Hello weekend!
Whether you’re a peach lover, a lemon lover, or a chocolate lover, this book has something for everyone.
During these hot summer months, I made probably about 10 of the recipes in her cookbook to take to cookouts, and those desserts were the first to go.
The recipes are easy to follow, the photos are stunning, and the instructions are clear as can be. Eating the finished product for breakfast? PRICELESS!
It’s an actual and factual thing, eating dessert for breakfast. I didn’t make it up at all. If you eat backwards – starting with dessert – calories don’t exist, but only in the morning.
👆👆👆 If I ever meet a golden fish, one of my 3 wishes will be exactly that. 👆👆👆 (⬅ I really hope you all know the story I’m referring to?)
This dessert is a piece of cake. I mean, a piece of truffle. These are straight up five-ish ingredients for your face, and they are so awesome. They are silky, soft, and a little crunchy after the chocolate-coating has hardened a bit.
The making of them can get a little messy while trying to shape them into little balls, but you also get to lick the chocolate off your fingers, sooo…
Biggest bonus is that you can freeze a bunch of these waaaaaay in advance and pop ’em open for Christmas! I know, it’s only August, but I also know of people that already started working on their Christmas cookies… 👀
how I wish I was that organized…
These are majorly delicious, as is Julianne’s entire book, No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More. Trust me when I say, your life will be so much sweeter with this book IN IT!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 1 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 12- ounces dark chocolate chips
- 1 cup salted pistachios , shelled
- 10- ounces dark chocolate chips
- 1 to 2 tablespoons vegetable oil (you can also use coconut oil)
- 2 teaspoons sea salt flakes (optional)
In a medium-size saucepan, add the heavy shipping cream and butter.
Heat on the stove top over medium heat and stir constantly until the butter is melted and the heavy cream starts to bubble, but not boil.
Remove from heat; add the chocolate chips to the cream mixture and allow it to sit untouched for 5 minutes.
After 5 minutes, start to whisk vigorously until the chocolate is smooth.
In a food processor, grind the pistachios to fine crumbs.
Stir the pistachios into the chocolate mixture until well combined.
Cover and refrigerate for 2 hours, or until the filling is firm.
Once the filling is firm, use a melon baller or a small cookie scoop to roll the filling into balls about 2 teaspoons in size.
Freeze for 15 to 30 minutes.
In a microwave-safe bowl, heat the dark chocolate chips and 1 tablespoon vegetable oil for 1 minute. Stir it until the chocolate is completely smooth. If there are still chunks left, microwaves for an additional 15 to 20 seconds.
Remove the rolled truffles from the freezer in small batches; it helps keep them from getting too soft.
Drop 1 to 2 truffles into the melted chocolate and swirl them around.
Use a fork to lift the truffles out of the chocolate and tap the side of the bowl to allow any excess chocolate to drip off.
Place the coated truffles on a piece of parchment paper on a baking sheet and use a toothpick to release the truffle from the fork.
Repeat until all of the truffles are covered with chocolate coating.
Drizzle any excess chocolate over the top of the truffles and sprinkle with sea salt.
Keep truffles refrigerated.*
See notes for how to freeze chocolate truffles.**
*Keep truffles refrigerated for 1 to 2 weeks in an airtight container. Store them in layers, with wax paper between each layer so that they stay intact.
**If freezing, again, store them in an airtight container with wax paper between each layer of chocolate truffles. Place in the fridge for two hours, or until chilled.
Lay the chilled truffles on baking sheet covered with foil and freeze them. Once they’re solid, pack them in airless freezer bags and store.
When ready to use, thaw them in the fridge over night.