Salted Pistachio Dark Chocolate Truffles

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Salted Pistachio Dark Chocolate Truffles

If you love chocolate desserts that feel elegant yet require minimal effort, these Salted Pistachio Dark Chocolate Truffles are a recipe worth saving. They are smooth, creamy, and deeply chocolatey inside with a delicate crunch from finely ground pistachios. Each truffle is coated in silky dark chocolate and finished with a touch of flaky sea salt, creating the perfect balance of richness and subtle saltiness.

These truffles may look like something from a gourmet chocolate shop, but they are completely homemade using simple ingredients. No baking required.

Serve them as part of a holiday dessert tray, enjoy them with coffee after dinner, or package them as edible gifts. They store beautifully and taste even better the next day.

Why This Recipe Works

  • Simple and elegant. No special equipment or tempering needed.
  • Customizable. Swap pistachios with hazelnuts, almonds, shredded coconut, crushed freeze-dried berries, or even cookie crumbs.
  • Freezer-friendly. Make ahead and store for weeks without losing texture or flavor.
  • Rich and smooth texture. Heavy cream and butter create a silky chocolate center that melts in your mouth.

Ingredients

For the Filling

  • 1 cup heavy whipping cream
  • 2 tablespoons unsalted butter
  • 12 ounces dark chocolate chips or finely chopped dark chocolate
  • 1 cup salted pistachios, shelled

For the Chocolate Coating

  • 10 ounces dark chocolate chips
  • 1 to 2 tablespoons vegetable oil or coconut oil
  • Flaky sea salt, optional

Instructions

Make the Truffle Center

  1. In a medium saucepan, heat the heavy cream and butter over medium heat, stirring gently until the butter melts and the cream begins to bubble around the edges. Do not allow it to boil.
  2. Remove from the heat and add the dark chocolate chips. Let the mixture rest undisturbed for 5 minutes, then whisk until completely smooth and glossy.
  3. Place the pistachios in a food processor and pulse until finely ground. Avoid overprocessing into a paste.
  4. Stir the ground pistachios into the chocolate mixture until fully incorporated. Cover and refrigerate for about 2 hours, or until firm enough to shape.

Shape the Truffles

  1. Once the filling has set, use a small cookie scoop or melon baller to portion the mixture. Roll each portion into smooth balls, about 2 teaspoons each.
  2. Arrange the rolled truffles on a parchment-lined baking sheet and freeze for 15 to 30 minutes. This step ensures the filling holds its shape when dipped.

Coat in Chocolate

  1. Add the remaining dark chocolate chips and 1 tablespoon of oil to a microwave-safe bowl. Microwave for 1 minute, stir, then continue heating in 15-second intervals until fully melted and smooth.
  2. Working with a few truffles at a time, dip each ball into the melted chocolate using a fork. Allow excess chocolate to drip off, then place them back on parchment paper.
  3. If desired, drizzle extra chocolate over the top and immediately sprinkle with flaky sea salt before the coating sets.
  4. Refrigerate until the coating has fully hardened.

Storage

  • Refrigerator: Store the truffles in an airtight container with parchment or wax paper between layers. They keep well for 1 to 2 weeks.
  • Freezer: Freeze the truffles in a single layer until solid, then transfer to a freezer-safe bag or container. They can be stored frozen for up to 3 months. Thaw in the refrigerator before serving.

Tips for Best Results

  • If rolling becomes messy, lightly coat your hands with cocoa powder.
  • For a softer texture, use 50 percent milk chocolate and 50 percent dark chocolate.
  • For a firmer, more intense truffle, use chocolate with 70 percent cocoa or higher.

Serving Ideas

These truffles pair beautifully with espresso, black tea, or a cold glass of milk. They also make a thoughtful homemade gift packed in tins or boxes lined with tissue paper.

 

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