Monday, 4 June 2012

Pistachio Chocolate Truffles

I love the fancy chocolates you get from places like Hotel Chocolat, Simon Dunn and Lindt, but unfortunately I am much too poor to be able to afford their chocolates on a regular basis. So the other day I decided I would make my own. Now I have to say this was an entirely made up recipe and was mostly founded on my desire to procrastinate. (I have my final exams in my law course next week.) However I can happily report that they are incredibly tasty chocolates (and my bank holiday weekend guests concur).

I will warn you that, although not that complicated, these chocolates are quite time consuming to make. They also taste better if you have the chance to leave them in the fridge overnight to set. However if you feel you need to eat them immediately I will completely understand. 

Also this recipe that I am about to give you makes like 40-50 chocolates, seriously! So you might want to half the recipe for the filling... or not :). Also I should mention that you can use fancy confectioners chocolate if you like, it will probably improve theses, but I just used cheap supermarket own brand chocolate and they still tasted lovely.

First things first, what you will need:

For the filling:

  • 100ml Cream;
  • 150g Milk Chocolate;
  • 1 1/2 tsp Light Brown Sugar;
  • 1 tsp Honey; and
  • 150g Pistachio nuts.

For the coating:
  • 250g White Chocolate; and
  • 1 tbsp Light Brown Sugar.

Yeah, I make quite a lot of mess when I cook.
Ok so now we get down to business, first to make the filling:

1.   In a bain-marie (bowl above a pan of simmering water), slowly melt your milk chocolate. Be careful to do it slowly as chocolate burns quite easily.

2.   In the mean time, throw the sugar, pistachios and honey into a food processor until you get fine pistachio crumbs (if you get a paste thats even better).

3.   When the chocolate is good and melted, heat up the cream in the microwave till warm to the touch. Then stir the cream slowly into the chocolate until smooth.

4.   Add the pistachio mix to the chocolate and cream and keep stirring until completely mixed through. Then pop the mix into a bowl and put in the fridge for a minimum of 4 hours.

... 4 hours later...

Here's one I made earlier:

5.   Take a teaspoon full at a time of your filling mix (which should be mildly solid and very sticky at the time) and roll it in your hands until you get lots of little chocolate balls.

6.   Then pop these little balls of joy in the freezer for 30 minutes. 

7.   Just before you take them out, melt the white chocolate for the coating in a bain-marie then turn it down to really low to keep the chocolate warm and runny.

8.   Before you coat the chocolates make sure you have somewhere to put them that they can dry on, I used a few chopping boards covered in tin foil.

9.   Roll the little balls in the melted white chocolate. I use toothpicks to hold them while I  do this. Also I should mention you need to do this quite quickly as if you hold onto the little chocolate balls for too long they start to melt. I kept half the balls in the freezer while I did the first half as they melted less straight out of the freezer.

10.   As you set them down sprinkle a little bit of the brown sugar over them to decorate.

11.   (Optional, but I swear its worth it) Leave the chocolates in the fridge overnight to set. Then you get these:

Enjoy :) 


  1. Sooo impressed! Champagne Truffles next?!