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Salted Pistachio Chocolate Truffles

This delicious chocolate truffle recipe is perfect for creating edible food gifts, to add to a decadent dessert spread, or decorate a cake.


24 - 24 serving

Total Time

Prep Time


  • 7 oz. milk chocolate
  • 2 tbsp. thickened heavy cream
  • 1 tsp. vanilla extract
  • finely chopped
  • 1/4 tsp. sea salt flakes


Break chocolate into a small saucepan, add cream; stir over low heat until smooth. Stir in vanilla. Transfer mixture to a small bowl, cover; refrigerate 3 hours or overnight.

Working with a quarter of the chocolate mixture at a time (keep remainder in refrigerator), roll rounded teaspoons of mixture into balls; place on a baking-paper lined tray. Refrigerate truffles until firm.

Working quickly, roll balls in combined nuts and salt, return to tray; refrigerate until firm.

This recipe originally appeared on our sister site, Women's Weekly Food. 

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