Do I need to say anything in order to convince you to make these ASAP? I hope that won’t be necessary, but just in case… they are very easy to make and you don’t even need to turn on the oven – a perfect option for the warmer days we’re currently experiencing in the UK! One downside though… they disappear very quickly! 😉
This recipe makes around 21 truffles.
Ingredients:
Pistachio truffles:
- 255g kataifi/filo pastry
- 65g butter
- 240g pistachio paste (100%)*
see notes at the bottom - 80g white chocolate
- 1 teaspoon tahini
Decor:
- 230g milk chocolate
- 60g dark chocolate
- 30g white chocolate
- Finely chopped pistachios
Instructions:
Pistachio truffles:
- Prepare the kataifi/filo pastry by chopping it into smaller pieces – about 2cm long.
- Place butter in a pan and let it melt.
- Add the kataifi into the pan, toast and stir until it turns crispy and a beautiful golden-brown colour. Transfer to a big bowl and let it cool for a few minutes.
- Melt the white chocolate (80g).
- Combine thoroughly the crispy filo, melted white chocolate, tahini, the 100% pistachio paste and place in the fridge to set for about an hour.
- Grab a chopping board (that will fit in your freezer) and place some baking paper on top of it.
- Take around 25g of the pistachio mixture at a time and roll into balls, place them on the prepared baking paper.
- Transfer to the freezer for about an hour – until frozen.
Decor:
- Melt together milk and dark chocolates.
- Take one of the pistachio balls, place it on a fork and dip into the mixed chocolates. Remove excess chocolate from the fork using the edge of the bowl and carefully transfer the covered truffle back onto the baking paper. Repeat with the rest.
- Freeze again for about 15mins to let the chocolate set.
- Melt the white chocolate for decor (30g) and then transfer it to a piping bag with a very tiny hole at the bottom.
- Decorate the truffles with the melted white chocolate and sprinkle with some finely chopped pistachios.
- Store in the fridge. Take them out about half an hour before serving to let them warm up a little. I never wait though, I just eat them straight out of the fridge, haha.
* Pistachio paste notes:
I like to use salted pistachios and I use them to make my own pistachio paste, but you may prefer to use unsalted ones. It’s so easy to make your own: place the pistachios in a pan, roast them for a few minutes and then transfer them to a food processor, add a tablespoon of neutral oil and blend until it turns into a smooth consistency. Make sure to scrape the sides every now and then and be patient. ????
In case you can’t buy/make your own pistachio paste, you can swap it for pistachio cream instead, but you might need to remove the white chocolate out of the recipe as pistachio cream is a lot sweeter than the 100% pistachio paste (no sugar at all in those). You want to make sure to use a good quality pistachio cream. The ones with sugar as the first ingredient don’t tend to be the best ones to use. You should look for the ones where they have at least 45% pistachios and they’re listed as the main ingredient! But I’d highly recommend using the 100% paste if you can.
Enjoy! 🙂 If you do make them, please tag me on Instagram, would love to see and share! 🙂
