Salted Pistachio Dark Chocolate Truffles

• Vegetarian
• Gluten free

• Baking & Spices

  • 22 oz Dark chocolate chip
  • 2 tsp Sea salt flakes

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 cup Pistachios, salted

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Heavy whipping cream

Found on diethood.com

Description

Ingredients

• 1 cup heavy whipping cream
• 2 tablespoons unsalted butter
• 12-ounces dark chocolate chips
• 1 cup salted pistachios, shelled
• 10-ounces dark chocolate chips
• 1 to 2 tablespoons vegetable oil (you can also use coconut oil)
• 2 teaspoons sea salt flakes (optional)

Directions

• In a medium-size saucepan, add the heavy shipping cream and butter.
• Heat on the stove top over medium heat and stir constantly until the butter is melted and the heavy cream starts to bubble, but not boil.
• Remove from heat; add the chocolate chips to the cream mixture and allow it to sit untouched for 5 minutes.
• After 5 minutes, start to whisk vigorously until the chocolate is smooth.
• In a food processor, grind the pistachios to fine crumbs.
• Stir the pistachios into the chocolate mixture until well combined.
• Cover and refrigerate for 2 hours, or until the filling is firm.
• Once the filling is firm, use a melon baller or a small cookie scoop to roll the filling into balls about 2 teaspoons in size.
• Freeze for 15 to 30 minutes.
• In a microwave-safe bowl, heat the dark chocolate chips and 1 tablespoon vegetable oil for 1 minute. Stir it until the chocolate is completely smooth. If there are still chunks left, microwaves for an additional 15 to 20 seconds.
• Remove the rolled truffles from the freezer in small batches; it helps keep them from getting too soft.
• Drop 1 to 2 truffles into the melted chocolate and swirl them around.
• Use a fork to lift the truffles out of the chocolate and tap the side of the bowl to allow any excess chocolate to drip off.
• Place the coated truffles on a piece of parchment paper on a baking sheet and use a toothpick to release the truffle from the fork.
• Repeat until all of the truffles are covered with chocolate coating.
• Drizzle any excess chocolate over the top of the truffles and sprinkle with sea salt.
• Keep truffles refrigerated.*
• See notes for how to freeze chocolate truffles.**

Nutrition