Salted Pistachio Dark Chocolate Truffles
Salted Pistachio Dark Chocolate Truffles is a hor d'oeuvre that serves 48. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 108 calories, 2g of protein, and 8g of fat per serving. For 22 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours. This recipe from Diethood requires sea-salt, unsalted butter, heavy whipping cream, and pistachios. 202 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 6%. This score is improvable. Similar recipes are Salted Pistachio Dark Chocolate Chunk Cookies, Pistachio, Salted Caramel, and Oreo Dark Chocolate Bark, and Chocolate Pistachio Truffles.
Servings: 48
Preparation duration: 120 minutes
Ingredients:
10-ounces dark chocolate chips
12-ounces dark chocolate chips
1 cup heavy whipping cream
1 cup salted pistachios, shelled
2 teaspoons sea salt flakes (optional)
2 tablespoons unsalted butter
1 to 2 tablespoons vegetable oil (you can also use coconut oil)
Equipment:
sauce pan
stove
food processor
melon baller
microwave
whisk
bowl
baking paper
baking sheet
toothpicks
Cooking instruction summary:
In a medium-size saucepan, add the heavy shipping cream and butter.Heat on the stove top over medium heat and stir constantly until the butter is melted and the heavy cream starts to bubble, but not boil.Remove from heat; add the chocolate chips to the cream mixture and allow it to sit untouched for 5 minutes.After 5 minutes, start to whisk vigorously until the chocolate is smooth.In a food processor, grind the pistachios to fine crumbs.Stir the pistachios into the chocolate mixture until well combined.Cover and refrigerate for 2 hours, or until the filling is firm.Once the filling is firm, use a melon baller or a small cookie scoop to roll the filling into balls about 2 teaspoons in size.Freeze for 15 to 30 minutes.In a microwave-safe bowl, heat the dark chocolate chips and 1 tablespoon vegetable oil for 1 minute. Stir it until the chocolate is completely smooth. If there are still chunks left, microwaves for an additional 15 to 20 seconds.Remove the rolled truffles from the freezer in small batches; it helps keep them from getting too soft.Drop 1 to 2 truffles into the melted chocolate and swirl them around.Use a fork to lift the truffles out of the chocolate and tap the side of the bowl to allow any excess chocolate to drip off.Place the coated truffles on a piece of parchment paper on a baking sheet and use a toothpick to release the truffle from the fork.Repeat until all of the truffles are covered with chocolate coating.Drizzle any excess chocolate over the top of the truffles and sprinkle with sea salt.Keep truffles refrigerated.*See notes for how to freeze chocolate truffles.**
Step by step:
1. In a medium-size saucepan, add the heavy shipping cream and butter.
2. Heat on the stove top over medium heat and stir constantly until the butter is melted and the heavy cream starts to bubble, but not boil.
3. Remove from heat; add the chocolate chips to the cream mixture and allow it to sit untouched for 5 minutes.After 5 minutes, start to whisk vigorously until the chocolate is smooth.In a food processor, grind the pistachios to fine crumbs.Stir the pistachios into the chocolate mixture until well combined.Cover and refrigerate for 2 hours, or until the filling is firm.Once the filling is firm, use a melon baller or a small cookie scoop to roll the filling into balls about 2 teaspoons in size.Freeze for 15 to 30 minutes.In a microwave-safe bowl, heat the dark chocolate chips and 1 tablespoon vegetable oil for 1 minute. Stir it until the chocolate is completely smooth. If there are still chunks left, microwaves for an additional 15 to 20 seconds.
4. Remove the rolled truffles from the freezer in small batches; it helps keep them from getting too soft.Drop 1 to 2 truffles into the melted chocolate and swirl them around.Use a fork to lift the truffles out of the chocolate and tap the side of the bowl to allow any excess chocolate to drip off.
5. Place the coated truffles on a piece of parchment paper on a baking sheet and use a toothpick to release the truffle from the fork.Repeat until all of the truffles are covered with chocolate coating.
6. Drizzle any excess chocolate over the top of the truffles and sprinkle with sea salt.Keep truffles refrigerated.*See notes for how to freeze chocolate truffles.**
Nutrition Information:
covered percent of daily need
