Description
Pistachio Truffles with Raspberries are a delightful fusion of creamy, nutty goodness and tart raspberry brightness. Each bite offers a rich texture and stunning visual appeal, making these truffles the perfect indulgence for special occasions or everyday treats. Easy to prepare, they will surely impress friends and family alike.
Ingredients
Scale
- 1 cup raw unsalted pistachios (finely chopped, plus extra for coating)
- 8 oz dark chocolate (70% cocoa or higher)
- 1/2 cup heavy cream
- 1 cup fresh raspberries (plump and ripe)
- 1/4 cup powdered sugar
Instructions
- Finely chop the raw pistachios and set aside some for coating. Rinse raspberries under cold water and pat dry.
- Melt the dark chocolate in a double boiler or microwave until smooth.
- Stir in heavy cream until fully combined, then let it cool until thickened but scoopable.
- Using a melon baller or small scoop, portion ganache onto a parchment-lined baking sheet. Press one raspberry into each portion and roll into balls.
- Coat each truffle in chopped pistachios and refrigerate for about an hour until firm.
Nutrition
- Serving Size: 1 truffle (20g)
- Calories: 89
- Sugar: 4g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Substitute almonds or walnuts for different nut flavors. Add orange zest for a citrus twist or sprinkle sea salt on top for contrast. Store truffles in an airtight container in the fridge for up to one week.