Chocolate Truffles Recipe
This easy chocolate truffles recipe features a rich dark chocolate filling mixed with pistachios, then coated in more chocolate and topped with sea salt.
Servings: 48 Truffles
Equipment
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.
Notes
Proper Storage:
- 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
Serving: 1g | Calories: 100kcal | Carbohydrates: 8g | Protein: 0.6g | Fat: 8.2g | Saturated Fat: 4.5g | Cholesterol: 8.1mg | Sodium: 2mg | Fiber: 1.2g | Sugar: 5.6g
