The pistachio and chocolate truffles are no-bake, super quick, and delicious treats. I love the combination of pistachio and chocolate, and these pastries are prepared in a flash without butter, eggs, or sugar. They have a creamy filling that will win you over at the first bite! Pistachio and chocolate truffles can be stored in the fridge or the freezer and enjoyed as small semifreddos. They are perfect for any occasion, at breakfast, snack time, or as a treat, one leads to another 😀
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: About 20 truffles
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients
- 12 oz tea biscuits
- 7 oz dark chocolate
- 5 tbsp milk
- 1.75 oz pistachios
- as needed pistachio cream (for the filling)
- as needed pistachios (chopped, for coating)
Steps
● The pistachio and chocolate truffles are super easy and quick to prepare. First, finely chop the tea biscuits; I put them in a bowl and crushed them with a mortar pestle.
● Add the finely chopped pistachios, room temperature milk, melted dark chocolate, and mix all the ingredients well.
● Take a bit of the mixture, flatten it on the palm of your hand, fill it with a little pistachio cream, and close it, forming a ball.
● Roll the pistachio and chocolate truffles in the chopped pistachios and place them in the fridge to rest for at least a couple of hours, so they become firm.
Notes:
Pistachio and chocolate truffles can be stored in the fridge for 3-4 days or in the freezer for up to 3 months. You can use whichever tea biscuits you prefer; I used Digestives and ladyfingers.
Other truffle recipes HERE
