Chocolate and Pistachio Truffles: The Easy and Quick No-Bake Christmas Dessert
Looking ahead to Christmas 2025, the key phrase in the kitchen is: maximum results with minimal effort! Among the many dishes to prepare for the holidays, having a quick and easy dessert recipe on hand is essential. That’s why today I’m offering you chocolate truffles with biscuits and pistachios, an “easy” and super scenic solution that will conquer everyone.
No-Bake Chocolate Truffles: Ready in Minutes
These homemade truffles are delicious little balls that don’t require using the oven. The process is straightforward: they are made cold and only need a brief rest in the refrigerator. The secret to their success is the surprising crispy pistachio heart, perfect for those who love nuts and contrasting textures.
Festive Desserts or DIY Gift Idea
Chocolate and pistachio truffles are extremely versatile. Here’s how to highlight them:
At the end of the meal: Serve them as a refined dessert for the Christmas Eve dinner or New Year’s lunch.
Small pastries: Present them in elegant colored paper cups for a professional effect.
Gastronomic Christmas gift: Pack them in tin boxes or transparent bags for a homemade gift that warms the heart.
With these pistachio chocolates, success is guaranteed: they are so irresistible that they will literally be snapped up!
If you love making and giving small sweets at Christmas as much as I do, here are some variations for you to try:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour 40 Minutes
- Preparation time: 25 Minutes
- Portions: 17 truffles
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Christmas, Fall, Winter, and Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 9 oz cocoa biscuits (dry)
- 1/2 cup pistachio flour
- 17 pistachios (whole)
- 3.5 oz plant-based milk
- 1/2 teaspoon star anise
- 5.3 oz dark chocolate
- 1 teaspoon vegetable oil
- to taste pistachio flour
Tools
- 1 Food processor
- 1 Mixing bowl
- 1 Ladle
- 1 Tray
- 1 Small pot
- 1 Bowl
- 1 Spatula
- 2 Forks
Steps
Start by placing the cocoa biscuits inside the bowl of a food processor.
Turn on the processor and blend in stages until they become flour.
Transfer the biscuit flour to a mixing bowl and also add the pistachio flour.
Flavor with the star anise and slowly pour in the plant-based milk.
Mix first with a wooden spoon, then begin to knead with your hands for a few minutes.
Transfer to a work surface and continue working until you obtain a compact and workable dough.
Roll it slightly with your hands for better compactness.
Break off small portions weighing about 20-25 g, flatten them with your hands, and place a whole pistachio in the center.
Close the mixture on itself using your fingers.
Then, with your hands slightly damp, form balls.
Continue until all the dough is used up and arrange the balls on a tray as you go. Keep in the fridge for 30′ or 15′ in the freezer.
In the meantime, break the dark chocolate into a bowl (I directly used the handy chocolate buttons) and melt it in a double boiler in a small pot.
Once melted, turn off the heat, add the oil, and mix well.
Quickly dip the cold truffles until they are fully covered, then remove them using two small forks, letting the excess chocolate drip off.
Place the truffles back on the tray, refrigerate for 10′ and garnish with the remaining melted chocolate.
Finally, dust with pistachio flour and let it rest in the fridge for at least 1 hour before serving.
Once dry, you can place them in small paper cups as I did for gifting or for a more scenic effect!
And voilà…the biscuit and pistachio truffles are ready to be enjoyed!
Enjoy from La Cucina di Fefè!
More detailed shots…
Storage
👉You can store the biscuit and pistachio truffles in the fridge for about two weeks in an airtight container or in the freezer for 1 month.
Tips, notes, variations, and suggestions
🟣 *Adding the vegetable oil to the melted chocolate prevents it from hardening and keeps it in a perfect consistency for dipping. Also, if during the truffle dipping process, the chocolate becomes solid and no longer workable, don’t worry, just put the bowl back in the double boiler for a few seconds, the presence of the oil will help it return to a liquid state.
🟣 You can naturally vary the truffles, for example, by replacing the pistachios and pistachio flour with peeled almonds and their flour, and in this case, I would recommend almond milk instead of generic plant-based milk. The same applies to hazelnuts, etc. This way you can vary each time and create different types. The same principle applies to the coating, which will be just fine with white chocolate or milk chocolate. Remember: naturally, even for white and milk chocolate, the rule is to add a teaspoon of oil before dipping the truffles.
🟣If you enjoy a slightly more savory note on the palate, a contrast between sweet and salty, you can add on the surface of the truffles, once dipped in chocolate, a few Maldon salt flakes instead of pistachio flour.
