Chocolate Pistachio Truffles

5 from 2 votes

Try this easy chocolate pistachio truffles recipe is a quick treat that can be served at the end of the meal or in what some fine dining restaurants call mignardises. Or enjoy as a mid day snack. The truffle is simple ganache covered in candied pistachios.

I just love truffles they way that they soothe the soul and give you that ultimate sense of satisfaction. The lusciousness of the ganache melts in your mouth with the fantastic contrast of the crunch from the pistachios.

This can be prepared ahead of time, days in advance if you so choose. I am using a basic ganache but I have used a honey ganache in the past and you could too; to add another depth of flavor. Here is the chocolate pistachio truffles recipe, I hope you enjoy!

kitchen aid

Ingredients

14 people

Ganache

8 oz bittersweet chocolate
1/2 cup heavy cream

Candied Pistachios

1 1/2 cup pistachios
1/4 cup powdered sugar
2-3 tbsp water
1 1/2 tbsp garam masala
1/2 tsp salt

Nutritional information

Calories: 208kcalCarbohydrates: 15gProtein: 4gFat: 15gSaturated Fat: 6gTrans Fat: 1gCholesterol: 13mgSodium: 88mgPotassium: 233mgFiber: 3gSugar: 9gVitamin A: 188IUVitamin C: 1mgCalcium: 30mgIron: 2mg

Prep Time 20

Cook Time 10

Total Time 30

Servings 14 people

For the Candied Pistachios

Preheat oven to 375 degrees
This is a quick way to make candied nuts. In a small bowl add water, powdered sugar, salt, and garam masala spice. Mix well with a whisk. Then add the pistachios and coat well with the sugar glaze.
Then place on a sheet pan lined with silpat or parchment paper. Place in the oven and bake for 15-17 minutes or until golden brown and dry (stir or shake the pan every 5 minutes to ensure even baking). Take our and allow to cool completely. Then place in an airtight container.

For the Chocolate Ganache

Add cream (and honey if you want) to a pot and bring to a boil. Meanwhile place the chocolate in a heat proof bowl.
Pour the cream mixture over the chocolate and let it sit for 1 minute. Then whisk until completely smooth. Place in the refrigerator until completely set.

For the Chocolate Truffles

Take cooled candied pistachios and place in a food processor pulse until fairly ground and place in a bowl. Then take the ganache our and a tiny ice cream scoop.
Scoop out little balls of ganache (using a little cup of water to dip the scoop in to clean it after every scoop.) and place on a plate. After you scoop all of your chocolate balls onto a plate you might have to place them back in the refrigerator so they aren’t melting.
If not just roll the balls in the candied pistachios bowl to create a nice truffle. Continue until all are coated well.

To Finish

Keep the truffles in the refrigerator until the end of the meal. Take them out of the refrigerator 5-10 minutes before you serve them to take the chill off, that way they almost melt in your mouth. Serve and enjoy!