Pistachio truffles

Pistachio truffles

Total: 3 hr | Active: 30 Min.
Nutritional value / piece: 70 kcal
, Fat: 5 g
, Carbohydrate: 3 g
, Protein: 1 g


25 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Truffle mixture

1dl full cream
200g dark chocolate (approx. 64%), finely chopped
¼tsp ground cardamom


50g unsalted, shelled pistachios
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How it's done

Truffle mixture

Place the cream in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Heat the cream, add the chocolate and cardamom, melt. Remove the bowl, stir with the whisk on a hand mixer until the chocolate and cream mixture has cooled and solidified a little. Transfer the mixture to a disposable piping bag and chill for approx. 2 hrs.


Pipe balls each approx. 2 cm in diameter onto a piece of baking paper, leave to set in the fridge for approx. 30 mins. Blitz the pistachios in a food processor, place in a deep dish. Separate the truffles from the baking paper, roll briefly between your hands, roll in the pistachios, chill.

Good to know
Shelf life: Keep in an airtight container in the fridge for approx. 1 week.

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