Milk chocolate & pistachio truffles

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• Catherine

  21 December 2007

  Catherine commented on this recipe

  These truffles are the business. Very very easy but makes you look rather professional! I added two teaspoons of rum instead of the vanilla and threw in a load of raisins. Unbelievably good.

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• abbie

  14 August 2008

  abbie rated and commented on this recipe

  

  My whole family absolutely LOVED these they are so delicious and really easy to make too . Everyone will be getting them for xmas, birthdays etc.

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• harty

  14 September 2008

  harty rated and commented on this recipe

  

  Very easy to make and loved by all who ate.

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• Linzi

  21 September 2008

  Linzi commented on this recipe

  If making these to give as gifts, how long would they keep for?

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• scarlet_red_uk

  01 October 2008

  scarlet_red_uk commented on this recipe

  WoW! I made them for my friend's birthday and they were so easy to make and tasted amazing! Before chilling I split into two dishes and added vanilla essence to one dish and rum flavouring to the other. I also used mixed chopped nuts as they are cheaper than pistachios. I covered the vanilla ones with coca powder and the rum ones with nuts- yummy!

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• Laura

  09 November 2008

  Laura commented on this recipe

  id love to make these as gifts but am affraid they wont keep out of the fridge, any ideas?

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• ruthsteapotdesigns

  19 November 2008

  ruthsteapotdesigns commented on this recipe

  These look scrumptious but how long do they keep for and echoing what the last person said will they keep for any length of time out of the fridge...

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• EMSTER

  23 November 2008

  EMSTER rated and commented on this recipe

  

  These are delicious and so simple to make! A winner with all the family. House of Fraser do great, small petit four cases to pop them in. Read my food blog at www.meatandtwoveg.blogspot.com

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• sonam

  05 December 2008

  sonam commented on this recipe

  what does coca poweder for rolling mean? is it not just a simple case of mixing the ingrediens together?

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• sprymidget

  09 December 2008

  sprymidget commented on this recipe

  Cocoa powder for rolling means after you've assembled the truffles you roll them around in the cocoa powder to give them a nice coating. You can roll them in nuts or dessicated coconut as well. I haven't made them yet but will be making this weekend along with the chocolate truffle star cake. I will post results/pics if all goes well

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• Mummia

  10 December 2008

  Mummia rated and commented on this recipe

  

  These could not be easier to make and are absolutely melt in the mouth. They are ideal for gifts for teachers etc. and what with Christmas coming ... A nice personal touch

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• jaffapie

  12 December 2008

  jaffapie rated and commented on this recipe

  

  So easy to make! I did a small trial run of these this week, and following a great success I'll definitely be making LOTS more for Christmas!!

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• sprymidget

  15 December 2008

  sprymidget rated and commented on this recipe

  

  Made these as promised at the weekend. I split into four and flavoured each one differently - 1 with lemon from my own lemon plant (these were gorgeous) one with almond extract (a bit overpowering) one with rum and one with vanilla. I covered half with cocoa powder and half with chocolate sprinkles. Everyone in the office here today says they're fabulous so definitely will be making as presents for Christmas etc.

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• julesotto

  15 December 2008

  julesotto commented on this recipe

  I am thinking of making these truffles and noticed some have added rum. Could anyone let me know how this is done? How much? Thanks

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• tats

  16 December 2008

  tats commented on this recipe

  Hi there I am making these tomorrow night (short notice I know) but I wondered the lady that made them with lemon and rum can you tell me how you seperated them - what quanity of chocolate when melted? Also how much rum and lemon you used? I've only got fresh lemon squeezed - will this work? I hoping you will get back to me or anyone else if they know soon. thanks

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• sprymidget

  17 December 2008

  sprymidget commented on this recipe

  Hi to julesotto and tats. I split the mixture into four small bowls once it had been melted and cooled a little. I added a good two teaspoons of rum to one and squeezed the whole of one small lemon into the other, which was about a dessert spoon. The rum didn't flavour it that much so next time might try rum flavouring, the lemon one was gorgeous. The vanilla didn't really taste of anything and the almond was too overpowering so a little less than a teaspoon of almond next time. I'm trying strawberry flavouring tonight, I'm making more as Christmas presents. Hope this helps.

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• nicbow

  17 December 2008

  nicbow commented on this recipe

  Those of you who want to give these as gifts need to be aware that they must be kept in the fridge and will only last 3 days - due to the fresh cream! There is no way round this unless you want to do what manufacturers do and start adding preservatives!! Anyway i think these will be scoffed pretty quickly! Also i would recommend soaking raisins in rum overnight before adding, vanilla seeds work better than extract and sour cherries or dried blueberries are gorgeous! You could make a festive version by making the rum and raisin variety, topping with a little white icing and tiny holly and berries made from icing (you can buy ready made) - fiddly but look great if you have the patience!

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• Teresah

  17 December 2008

  Teresah rated and commented on this recipe

  

  Suprisingly easy to make - I expected to get in a sticky mess. I rolled half in chopped nuts, and half in chocolate sprinkles. They looked lovely, and tasted even better

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• Leea74

  17 December 2008

  Leea74 commented on this recipe

  Ive never made truffles before and I am disappointed with the results. The truffle mix was dry and crumbly (is it meant to be?) I had to heat it in my hands before patching together 20 truffles. I spent a fiver on chocolate. Hardly seems worth it.

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• tats

  18 December 2008

  tats commented on this recipe

  Hi Sprymidget thank you so much for the advice which I did last night with the truffles. Unfortunately they didn't turn out that well!! :( I put them in the fridge for 3 hours and then started to roll them in the coco powder but they were so sticky that they kept sticking to my fingers.....I got very frustrated and was very disappointed!! They are still in the fridge now :) Can you or anyone else give me any tips or advice as to where I went wrong. Thank you.

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Ingredients

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

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Difficulty and servings

Makes about 40 truffles

Preparation and cooking times

Ready in 40 minutes plus chilling

Ingredients

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

Per truffle

93 kcalories, protein 1.4g, carbohydrate 6.9g, fat 6.9 g, saturated fat 3.3g, fibre 0.2g, salt 0.03 g

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