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almond and pistachio coated chocolate truffles

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The Recipe

Pistachio coated dark chocolate truffles:
160 g dark chocolate, broken into small pieces
4 tbsp double cream
1/4 cup shelled pistachio, finely chopped

Almond coated milk chocolate truffles:
160 g milk chocolate, broken into small pieces
4 tbsp double cream
1/4 cup almonds, finely chopped

To make the pistachio coated dark chocolate truffles:

  • Mix the chocolate and double cream in a heat-proof glass bowl placed over a double boiler. Stir the chocolate and cream often till chocolate has completely melted and has well combined with the cream.
  • Once chocolate has melted, pour the mixture into a smaller bowl and allow to cool completely at room temperature before refrigerating for about 2 hours. By then, the mixture would be bit firm.
  • Take small amounts of the mixture, about a teaspoon, and form them into small balls. Dip the chocolate balls into the chopped pistachio before placing them on a tray covered with baking paper.
  • Once you have prepared all the truffles, refrigerate them for about half an hour before serving them. Or you can keep them refrigerated for a few days, in an airtight containers, till ready to serve.
  • Allow the truffles to set at room temperature for about 10 minutes before serving them.
  • Apply the same steps to make the almond coated milk chocolate truffles. Enjoy!

Bon Appétit!

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