Crunchy Pistachio Truffles
Najat
Photo by Najat
If you’re a pistachio lover, these pistachio truffles are about to become your new obsession! They’re crunchy, creamy, and packed with the nutty goodness of pistachios, wrapped in a layer of smooth milk chocolate. The filling is a dreamy mix of white chocolate, pistachio paste, and finely ground pistachios, with a surprise choco crunch in the center. Plus, they’re super easy to make – just blend, roll, dip, and you’re done! Perfect for when you want to impress with a homemade treat that tastes like it’s straight from a fancy chocolate shop. Let’s get started!
Ingrediënten
PISTACHIO MIXTURE
FILLING
COATING
GARNISH
Shop ingredients:
Tips
If the filling seems too soft after mixing, you can refrigerate it for a while to firm it up before rolling it into balls. This helps them hold their shape better.
Make sure to freeze the balls for at least 30-45 minutes before dipping them in the chocolate.
You can dip the balls into the chocolate using a fork or skewer. Let the excess chocolate drip off before placing them on parchment paper.
Sprinkle the truffles with chopped pistachios right after dipping in chocolate, while the chocolate is still soft. This ensures the pieces stick well.
After dipping, place the truffles back on parchment paper and let them harden at room temperature. If you’re in a hurry, you can briefly refrigerate them, but don’t leave them too long, as the chocolate may become dull due to condensation.
Store the pistachio truffles in an airtight container in the refrigerator. They will keep for about a week.
Use chocolate that you enjoy.
Stappenplan
Heat the heavy cream until it's almost boiling. Add the white chocolate pieces and let it sit for 1 minute. Stir until smooth.
Finely grind the pistachios in a food processor.
Mix the ground pistachios, melted white chocolate, and pistachio paste until smooth.
Take a small amount of the pistachio mixture (about 13 grams per piece) and fill it with choco crunch. Roll it into a ball.
Place the filled pistachio balls on a sheet of parchment paper and freeze them for a while to firm up.
Melt the milk chocolate using a double boiler (bain-marie).
Add the cornflakes to the melted chocolate and mix well.
Dip each pistachio ball into the chocolate mixture.
Garnish the pistachio truffles with some chopped pistachios and let them harden.
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