Women's Weekly Food
This delicious chocolate truffle recipe is perfect for creating edible food gifts, to add to a decadent dessert spread, or decorate a cake.
- 7 oz milk chocolate
- 2 tbsp thickened heavy cream
- 1 tsp vanilla extract
- 1/2 c unsalted pistachios, 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.