Milk chocolate and pistachio truffles

Milk chocolate and pistachio truffles

  • A little effort

These chocolate and pistachio truffles make stylish and thoughtful edible gifts for friends and family, or are great to serve with coffee at dinner parties.



  • milk chocolate 400g, chopped
  • double cream 150ml pot
  • vanilla extract 1 tsp
  • cocoa powder for rolling
  • shelled pistachios about 80g, for rolling


  • Step 1

    Melt the chocolate and cream together in 20-second blasts in the microwave or in a glass bowl set over a small pan of simmering water. Stir in the vanilla, then pour into a small bowl. Once cool, put in the fridge to chill for 2-3 hours. When firm, use a melon baller or 2 teaspoons to scoop out and form balls, then roll each truffle in either the cocoa powder or the chopped pistachios. Chill the leftover bits to use them up. Keep chilled until ready to serve.

Nutritional Information

  • Kcals 93
  • Fat 6.9g
  • Saturates 3.3g
  • Carbs 6.9g
  • Fibre 0.2g
  • Protein 1.4g
  • Salt 0.03g