Salted Pistachio Dark Chocolate Truffles Recipe
Salted Pistachio Dark Chocolate Truffles are a decadent, yet easy no-bake dessert. This chocolate truffles recipe is made with a rich dark chocolate and pistachio mixture, and sprinkled with sea salt.
Servings : 48 Truffles
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
- 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.
FOR THE COATING
- 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.**
Notes
*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.
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.
Nutrition
Serving: 1 g | Calories: 100 kcal | Carbohydrates: 8 g | Protein: 0.6 g | Fat: 8.2 g | Saturated Fat: 4.5 g | Cholesterol: 8.1 mg | Sodium: 2 mg | Fiber: 1.2 g | Sugar: 5.6 g | Net Carbs: 7 g
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.