Milk chocolate & pistachio truffles

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• 21stcenturyhousewife

  02 December 2011

  21stcenturyhousewife commented on this recipe

  You can keep these truffles for about a month or two if you heat the milk to 70degrees when making the ganache.

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• AbuDhabiKatie

  09 December 2011

  AbuDhabiKatie commented on this recipe

  I have made these truffles twice-once with amaretto and nice with orange oil. The first time I used teaspoons to shape them-they looked very homemade. So I got a melon baller. The mix just got stuck in the melon baller, so I ended up rolling them in my hands anyway. I tried dipping the baller in hot water and then a flavourless oil, but the mix still stuck. Any ideas?

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• jojo

  10 December 2011

  jojo rated and commented on this recipe

  

  I have made these in the past and they have turned out wonderful esp the baileys batch!Was going to make these as gifts for teachers and just wondered if 21stcenturyhousewife could explain if you meant the choc and cream mix should be heated to 70degrees? thankyou

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• kasterz

  16 December 2011

  kasterz commented on this recipe

  Making these with overnight rum soaked raisins and rolled in cocoa powder is a definite must. Going to see how they turn out using white chocolate, dried pineapple soaked overnight in Malibu, and rolled in desiccated coconut - yum!

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• Elizabeth

  19 December 2011

  Elizabeth rated and commented on this recipe

  

  So simple to make and so yummy, I put 2 teaspoons of brandy in and some currants, I also mixed my chocolate I used mainly milk,used some dark and used some sainsburys taste the difference. Got rid of all the opened chocolate. I coated them in chopped nuts, coconut, icing sugar and cocoa powder looked amazing fit for a queen.

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• LucieReed01

  22 December 2011

  LucieReed01 rated and commented on this recipe

  

  Really nice truffles - I split the chocolate mix and made some with hazelnut liquer and the nut topping and I made a batch with peppermint flavouring and icing sugar topping. Both are yummy!

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• Glengracie

  29 December 2011

  Glengracie rated and commented on this recipe

  

  Oops forgot to rate but definately 5 star. Perhaps wouldn't freeze ahead again as appearance when defrosted wasn't quite a good as cocoa powder absorbed moisture.

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• Hannah

  02 January 2012

  Hannah commented on this recipe

  Made these with the ingredients scaled down to make with a chocolate orange (175g), but left out the vanilla extract as figured you wouldn't taste it past the orange anyway. Gave them as a xmas gift, they went down really well! I was worried that they would just melt when not in the fridge, but they were absolutely fine.

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• Char99

  16 March 2012

  Char99 rated and commented on this recipe

  

  Sounds a great recipe, added to binder... May try this out for mothers day.

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• pippidoodle

  09 April 2012

  pippidoodle rated and commented on this recipe

  

  Made these as gifts for Easter & they went down a storm. I tried users suggestions & made Baileys ones, mixed nut & vanilla. The baileys ones took longer to set because of the alcohol, & to start with I was getting in a right mess. But, I put spoonfuls onto a plate with cocoa, tossed them in it first then rolled in my hands. Much easier. Used mixed nuts as no pistachios & for the vanilla ones I'd have added a bit more. All in all a big success, cheap to make & tasted fantastic. Will definitely be doing again & trying different ingredients.

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• Tyler Smart

  27 April 2012

  Tyler Smart commented on this recipe

  tried these out for the first time tonight for a friend birthday present amazing cheap and easy :)

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• Denise

  08 June 2012

  Denise commented on this recipe

  Just made these for the 1st time and got 43!!! I split the mixture and done one half vanilla and the other orange. I also scooped out the mixture with a melon baller as quickly as I could whilst it was still chilled then rolled them in the toppings which I found easier and less messy.

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• Jakey

  16 December 2012

  Jakey rated and commented on this recipe

  

  I made these as Christmas presents for friends and they tasted lovely. The mixture was a little sticky but it was fine to roll out in my hands.

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• Rachel

  24 December 2012

  Rachel rated and commented on this recipe

  

  This is the second Christmas in a row I've made these truffles for gifts. They taste amazing and look like shop bought gifts when packaged in a cellophane bag with ribbon. I used Asda Smart Price chocolate and it works a treat. Last year I used cocoa and pistachios for rolling but this year I used left over desiccated coconut instead of the nuts because they're so expensive. I've made 6 presents for less than a fiver! Bargain!

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• Little_Lauren

  29 December 2012

  Little_Lauren rated and commented on this recipe

  

  These tasted great! However....the most difficult part of the recipe was the melon baller bit. In the end, I put the melon baller in boiling water and then went straight into the chocolate from the fridge, like you do for ice cream. Without doing this I struggled getting a good ball shape without getting it all over my hands as its quite sticky. Will make them again though, just need more practice with the melon baller!! :)

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• JessieBwanali

  08 February 2013

  JessieBwanali commented on this recipe

  http://www.brit.co/oreo-truffles/

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• Gilmour28

  14 February 2013

  Gilmour28 rated and commented on this recipe

  

  Amazing if you fry some chopped hazelnuts (probably with oil and honey or golden syrup), and mix into the mixture before it is set, to add a little crunch.

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• Gaynor Henaghan

  11 April 2013

  Gaynor Henaghan rated and commented on this recipe

  

  Absolutely delicious - I made lots of these to take round to homes we were visiting at Christmas, as well as our own guests, (and forgot to leave a review then, skap on wrists). They were absolutely delicious - lots of our friends dont' like nuts, so I did some cocoa dusted ones, and also some covered in chocolate sprinkles. The chocolates sprinkles definitely went down best, everywhere we went the guests all commented on them and asked for the recipe - I was very pleased with myself :-) I should mention that I practiced them a week early with Galaxy chocolate, but they never seemed to set to the desired consistency, so for the 'real' batch I used Dairy Milk chocolate which is harder - that did the trick and they were perfect!!

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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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