Salted pistachio truffles

This delicious chocolate truffles recipe is perfect for creating edible food gifts, or to add to a decadent dessert spread, or decorate a cake.

  • 45 mins cooking
  • Makes 24
  • Print


  • 200 gram milk chocolate
  • 2 tablespoon thickened (heavy) cream
  • 1 teaspoon vanilla extract
  • 1/2 cup (70g) finely chopped unsalted pistachios
  • 1/4 teaspoon sea salt flakes


  • 1
    Break chocolate into a small saucepan, add cream; stir over low heat until smooth. Stir in vanilla. Transfer mixture to a small bowl, cover; refrigerate 3 hours or overnight.
  • 2
    Working with a quarter of the chocolate mixture at a time (keep remainder in refrigerator), roll rounded teaspoons of mixture into balls; place on a baking-paper lined tray. Refrigerate truffles until firm.
  • 3
    Working quickly, roll balls in combined nuts and salt, return to tray; refrigerate until firm.

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