• STEP 1

    Pound the cardamom seeds and sugar together using a pestle and mortar until the seeds are finely ground. Set aside. Tip the pistachios into a food processor and blitz until finely chopped.

  • STEP 2

    Put the chocolate in a heatproof bowl. Tip the cream and ground cardamom mixture into a small pan and bring to a simmer over a low heat, stirring occasionally, for 2 mins until steaming. Slowly pour over the chocolate, whisking until the chocolate has melted.

  • STEP 3

    Mix in the butter, 1 tsp at a time, until fully incorporated. Stir in 80g of the chopped pistachios, then cover the bowl and chill for 3-4 hrs to firm up.

  • STEP 4

    Scoop the truffle mixture into marble-sized balls using a teaspoon, and gently roll each piece between your palms to shape. (You may want to wear gloves for this.) Arrange the truffles on a tray lined with parchment and chill for 30 mins to firm up.

  • STEP 5

    Tip the remaining chopped pistachios onto a large plate and roll the truffles in them to evenly coat. Will keep chilled in an airtight container for five days. Serve at room temperature.

Goes well with


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