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These deliciously salted pistachio dark chocolate fruffles are a decadent, easy, no-bake dessert. Made with a rich blend of dark chocolate and ground pistachios, these chocolate truffles are finished with a touch of sea salt for the perfect sweet-salty bite.
If you’re looking for an easy chocolate treat that feels totally fancy, this chocolate truffles recipe is it. Made with rich dark chocolate, cream, and a hint of crunch from salted pistachios, these truffles are smooth, decadent, and surprisingly simple to pull off. Keep a batch in the fridge for whenever your sweet tooth strikes, or gift them to someone who deserves a little chocolate magic.
Why I Love This Chocolate Truffles Recipe
- They look fancy, but they’re ridiculously easy. No candy thermometer, no stress! Just melt, mix, chill, and dip.
- You can customize the heck out of them. Swap the pistachios for hazelnuts, roll them in cocoa powder, drizzle with white chocolate, whatever floats your boat.
- They keep in the fridge (or freezer!) like a dream. These chocolate truffles are perfect for gifting, snacking, or sneaking one after the kids go to bed.
How To Make Chocolate Truffles
This dessert is a piece of cake! I mean, a piece of truffle. With just a handful of ingredients, a little chill time, and a quick chocolate dip, you’re all set. It might get a little messy (hello, chocolatey fingers), but the end result is totally worth it. Here’s how to make them!
- Heat the cream and butter in a saucepan over medium heat until the butter melts and the cream starts to bubble—don’t let it boil.
- Remove from heat, add the chocolate chips, and let it sit for 5 minutes. Then whisk until smooth.
- Pulse the pistachios in a food processor until finely ground, and stir them into the chocolate mixture.
- Cover and refrigerate for about 2 hours, or until firm.
- Scoop and roll into small balls, about 2 teaspoons each. Freeze for 15 to 30 minutes.
- Melt chocolate chips with a little oil until smooth. Dip the truffles into the melted chocolate and place on parchment paper.
- Drizzle with extra chocolate if you’d like and sprinkle with sea salt. Keep refrigerated (or freeze) until ready to serve.
Proper Storage
- Refrigerate. Keep the chocolate truffles in an airtight container in the fridge for 1 to 2 weeks. If you’re stacking them, place wax paper between the layers to keep them from sticking or smudging.
- Freeze. For longer storage, freeze the truffles in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container or bag. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy, just thaw them in the fridge overnight.
ENJOY!
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Chocolate Truffles Recipe
Ingredients
FOR THE FILLING
- 1 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 12 ounces dark chocolate chips
- 1 cup salted pistachios, shelled
FOR THE COATING
- 10 ounces dark chocolate chips
- 1 to 2 tablespoons vegetable oil, you can also use coconut oil
- 2 teaspoons sea salt flakes, optional
Instructions
FOR THE FILLING
- Heat the butter and cream. In a medium-size saucepan, combine the heavy whipping 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.
- Add chocolate chips. Remove from heat; add the chocolate chips to the cream mixture and allow it to sit untouched for 5 minutes.
- Whisk. After 5 minutes, start to whisk vigorously until the chocolate is smooth.
- Make ground pistachios. In a food processor, grind the pistachios to fine crumbs.
- Combine and chill. Stir the ground pistachios into the melted chocolate mixture until well combined. Cover and refrigerate for 2 hours, or until the filling is firm.
- Make the truffles. 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.
FOR THE COATING
- Melt the chocolate chips. In a microwave-safe bowl, heat the dark chocolate chips with 1 tablespoon vegetable oil for 1 minute. Stir it until the chocolate is completely smooth. If it's still chunky, microwave for an additional 15 to 20 seconds.
- Dip the truffles. 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.
- Set to dry. Place the coated truffles on a piece of parchment paper on a baking sheet and use a toothpick to release the truffles from the fork. Repeat until all of the truffles are covered with chocolate coating.
- Add more chocolate and salt. Drizzle any excess chocolate over the top of the truffles and sprinkle with sea salt.
- Refrigerate. Keep the chocolate truffles refrigerated or freeze until ready to use.
Equipment
Notes
- Keep the chocolate 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, 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 serve, thaw them in the fridge overnight.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How many truffles does this recipe make approximately?
This makes roughly 48 truffles.
Your photos are beyond gorgeous!!! Thank you so much for sharing
Thanks, boo!!! I LOVE your book!! ♥ AND these truffles were BE.YOND!!
I love truffles but, honestly, I want someone else to make them and deliver to my front door. 🙂
I love her cookbook! These truffles wouldn’t last a moment in this house! yum!!
OMG! These truffles have me drooling! Need to check out that book! 😀
I love Julianne’s cookbook and THESE TRUFFLES!!!! Must try them!
Dessert for breakfast is something I look forward to on my birthdays! YES, these would be perfect to make ahead for the holidays 🙂
I can’t wait to check out this cookbook and these truffles, good Lord! Totally luscious!
Mmm. Dessert for breakfast is ALWAYS the way to go! And I could totally use some of these truffles this weekend!