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  • Sarah Rainey

Pistachio truffles

No, these are categorically NOT healthy spinach balls... Look closer... closer still. YES! They're pistachio truffles, packed full of creamy white chocolate, gooey condensed milk and enrobed in crunchy pistachio pieces.

They're my go-to truffle recipe, and you can swap out the pistachios for other nuts, if you prefer, and use milk or dark chocolate instead of white. An excuse, if ever you needed one, to make them over and over again.

Makes 16-18


125ml double cream

200g white chocolate

60g shelled pistachios


Heat the cream in a heavy-bottomed saucepan over a low heat for 5 minutes; don’t let it boil. Meanwhile, finely chop the chocolate and put it in a heatproof bowl. Pour the warm cream over the top and stir vigorously until the chocolate has melted and the mixture is thick and creamy.

Put it in the fridge for 2 hours until solid enough to scoop and roll into balls (roughly the size of 50p pieces). Meanwhile, finely chop the pistachios; if you have a pestle and mortar, use this to crush them to a fine dust. Roll the truffles in the chopped nuts and place them back in the fridge to set. Keep refrigerated – they should stay fresh for 3-4 days.

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