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4-Ingredient Pistachio Chocolate Truffles Recipe

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4.5 from 192 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/4-ingredient-pistachio-chocolate-truffles-recipe/