4-Ingredient Pistachio Chocolate Truffles Recipe

Introduction

These 4-ingredient pistachio chocolate truffles are a deliciously simple treat that combines crunchy pistachios with smooth chocolate. Perfect for a quick dessert or elegant gift, they’re easy to make and delightfully rich.

Ingredients

• 100g shelled pistachio kernels
• 2 shredded wheat cereal biscuits
• 200g smooth pistachio spread
• 225g dark chocolate melts

Instructions

1. Step 1: Line two baking trays with baking paper. Process the pistachios in a food processor until finely crushed, then set aside 1 tablespoon for garnishing.
2. Step 2: Use your hands to crush the shredded wheat biscuits into small pieces. Heat a frying pan over medium heat and cook the crushed biscuits, stirring constantly for 2 minutes until golden. Remove from heat and allow to cool, then transfer to a mixing bowl.
3. Step 3: Add the crushed pistachios and pistachio spread to the bowl and mix well until combined. Spoon heaped teaspoons of the mixture onto the prepared trays. Chill in the fridge for 20 minutes to firm up.
4. Step 4: Quickly roll each chilled portion into a smooth ball. Place the balls back on the tray and freeze for 30 minutes to firm them further.
5. Step 5: While the truffles are freezing, melt the chocolate melts in a microwave-safe bowl. Microwave on medium (50%), stirring every minute with a metal spoon for 2–3 minutes until completely melted and smooth.
6. Step 6: Dip each frozen ball into the melted chocolate using a fork, letting excess chocolate drip off before returning it to the tray. Sprinkle with the reserved crushed pistachios. Let the chocolate set for 5 minutes before serving.

Tips & Variations

• If you prefer a softer texture, skip freezing and chill the truffles only until firm enough to roll.
• For extra flavor, add a pinch of sea salt to the melted chocolate before dipping.
• Use white chocolate melts for a different look and sweetness level.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, keep them in the freezer and thaw in the fridge before serving. Reheating is not recommended as it may melt the chocolate coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with almonds, hazelnuts, or walnuts, but the flavor will change accordingly.

Do I need a food processor to crush the pistachios?

A food processor makes it easier to achieve a fine crush, but you can also use a rolling pin inside a sealed bag to crush them by hand.

4-Ingredient Pistachio Chocolate Truffles Recipe

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These 4-ingredient pistachio chocolate truffles combine the rich flavors of pistachio and dark chocolate with a crunchy shredded wheat base. Easy to make and perfect for an elegant dessert or a sweet snack, these truffles feature a smooth pistachio spread mixed with crushed pistachios and cereal, chilled and coated in decadent melted dark chocolate for a delightful treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 1 hour 2 minutes
• Yield: Approximately 20 truffles 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: International

Ingredients

Scale 1x2x3x

Ingredients

• 100g shelled pistachio kernels
• 2 shredded wheat cereal biscuits
• 200g smooth pistachio spread
• 225g packet dark chocolate melts

Instructions

1. Prepare baking trays and crush pistachios: Line two baking trays with baking paper. Process the shelled pistachio kernels in a food processor until they are finely crushed, then reserve 1 tablespoon of the crushed pistachios for garnishing later.
2. Crush and toast shredded wheat: Using your hands, crush the shredded wheat cereal biscuits into small pieces inside a frying pan. Cook over medium heat, stirring constantly for about 2 minutes or until the pieces are golden brown. Set the toasted shredded wheat aside to cool, then transfer to a mixing bowl.
3. Mix pistachio spread and ingredients: Add the finely crushed pistachios (except the reserved tablespoon) and the smooth pistachio spread to the toasted shredded wheat in the bowl. Stir thoroughly until the mixture is well combined. Spoon heaped teaspoonfuls of this mixture onto the lined baking trays and place them in the refrigerator for 20 minutes to chill.
4. Shape the truffles: Once chilled, quickly roll each portion into an even ball using your hands. Return the balls to the baking trays and place them in the freezer for 30 minutes to firm up.
5. Melt the chocolate: While the truffles are freezing, place the dark chocolate melts in a microwave-safe bowl. Microwave at medium power (50%), stirring every minute with a metal spoon, for 2 to 3 minutes or until the chocolate is fully melted and smooth.
6. Dip the truffles and garnish: Using a fork, dip each chilled truffle ball into the melted chocolate, allowing any excess chocolate to drip off. Return the coated truffles to the trays. Immediately sprinkle the tops with the reserved crushed pistachios. Set aside for about 5 minutes or until the chocolate coating has fully set. Serve and enjoy.

Notes

• You can substitute dark chocolate melts with high-quality dark chocolate bars if preferred.
• Ensure the shredded wheat is cooled completely before mixing to avoid melting the pistachio spread.
• Store truffles in an airtight container in the refrigerator for up to one week.
• For a nut-free version, consider substituting pistachio spread with sunflower seed butter and using seeds instead of nuts for garnish.

Keywords: pistachio truffles, chocolate truffles, easy dessert, no bake truffles, pistachio chocolate, quick truffle recipe