Pistachio truffles


Total time: 3hr
Preparation Time: 30m

Servings
For 25 piece


Nutritional Information

Contains 70 Kcal, 1g Protein, 3g Carbohydrates, 5g Fat


Ingredients

  • Truffle mixture
  • 1 dl full cream
  • 200 g dark chocolate (approx. 64%), finely chopped
  • 0.25 tsp ground cardamom
  • Shape
  • 50 g unsalted, shelled pistachios

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Instructions

  • Truffle mixture

    Place the cream in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Heat the cream, add the chocolate and cardamom, melt. Remove the bowl, stir with the whisk on a hand mixer until the chocolate and cream mixture has cooled and solidified a little. Transfer the mixture to a disposable piping bag and chill for approx. 2 hrs.
  • Shape

    Pipe balls each approx. 2 cm in diameter onto a piece of baking paper, leave to set in the fridge for approx. 30 mins. Blitz the pistachios in a food processor, place in a deep dish. Separate the truffles from the baking paper, roll briefly between your hands, roll in the pistachios, chill.
  • Shelf life:

    Keep in an airtight container in the fridge for approx. 1 week.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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