Ingredients
Scale
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, finely chopped
- 1/2 cup shelled pistachios, finely chopped
- 1/4 cup shelled pistachios, roughly chopped (for garnish)
- 2 tablespoons unsalted butter, softened
- 1 teaspoon pistachio extract (optional)
- 1/4 cup powdered sugar (for rolling)
- 1/4 cup cocoa powder (for rolling, optional)
Instructions
- Step 1: Finely chop the semi-sweet chocolate and set aside. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
- Step 2: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 5 minutes to allow the chocolate to melt slightly.
- Step 3: Whisk the cream and chocolate together until completely smooth and glossy. Stir in the softened butter and pistachio extract (if using) until fully incorporated.
- Step 4: Stir in 1/2 cup of the finely chopped pistachios. Cover the bowl and refrigerate for at least 2 hours, or until the ganache is firm enough to roll into balls.
- Step 5: Once firm, roll the ganache into 1-inch balls. Roll each truffle in the powdered sugar or a mixture of powdered sugar and cocoa powder. Garnish with the roughly chopped pistachios.
- Step 6: Refrigerate the truffles for at least 30 minutes before serving to allow the coating to set.
Notes
- Store truffles in an airtight container in the refrigerator for up to a week to maintain their freshness and prevent them from drying out.
- For slightly softer truffles, allow them to sit at room temperature for 10-15 minutes before serving.
- Serve these elegant pistachio truffles on a pretty dessert platter alongside a glass of chilled dessert wine or a strong cup of coffee.
- To prevent the ganache from seizing, ensure the cream is just simmering and not boiling before pouring it over the chocolate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American