Persian Tea Recipe: Dark Chocolate Pistachio Truffles (Rich, Creamy & Naturally Elegant)
If you’re looking for a luxurious homemade treat that looks impressive but takes only minutes to prepare, these Dark Chocolate Pistachio Truffles are a perfect choice. Made with smooth dark chocolate and crunchy pistachios, each bite offers a balance of richness, nuttiness, and a hint of sweetness. They’re ideal for gifting, entertaining, or simply enjoying with an afternoon cup of tea.
Follow the recipe below to create these decadent little bites.
Ingredients:
- 200 g high-quality dark chocolate (60–70% cocoa), finely chopped
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup finely ground pistachios
- A pinch of salt
- Crushed pistachios for coating
Instructions:
1. Melt the dark chocolate
Place the chopped dark chocolate in a heatproof bowl. Melt gently over a double boiler, or microwave in 20-second intervals, stirring until completely smooth and glossy.
2. Warm the cream
In a small saucepan, heat the heavy cream just until it begins to steam; do not let it boil. Remove from heat immediately.
3. Create the ganache
Pour the warm cream over the melted chocolate. Let it sit for about one minute, then stir until a rich, silky ganache forms.
4. Add the pistachios and flavouring
Mix in the ground pistachios, vanilla extract, and a pinch of salt.
Stir well to combine; the mixture will thicken slightly as the pistachios absorb the moisture.
5. Chill the mixture
Cover the bowl and refrigerate for 1 hour, or until firm enough to shape.
6. Shape the truffles
Using a small scoop or spoon, portion the chilled mixture and roll each piece into a smooth ball between your palms.
7. Coat with pistachios
Roll the truffles in a bowl of crushed pistachios to create a beautiful, crunchy coating.
8. Final chill
Place the coated truffles on a tray and refrigerate for an additional 20–30 minutes to set completely.
Serving & Storage
These truffles are deliciously rich and pair wonderfully with coffee, tea, or as an after-dinner treat.
Store them in an airtight container in the refrigerator for up to one week.