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Pistachio truffles
30 m active | 3 h total
Nutrition facts per serving:
  • Energy in kcal about 70
  • Fat about 5g
  • Carbohydrates about 3g
  • Protein about 1g
This is needed
This is needed for 25 piece
Truffle mixture
  • 1 dl full cream
  • 200 g dark chocolate (approx. 64%), finely chopped
  • 0.25 tsp ground cardamom
  • 50 g unsalted, shelled pistachios
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And that's how it's done
And that's how it's done
Truffle mixture
Place the cream in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Heat the cream, add the chocolate and cardamom, melt. Remove the bowl, stir with the whisk on a hand mixer until the chocolate and cream mixture has cooled and solidified a little. Transfer the mixture to a disposable piping bag and chill for approx. 2 hrs.
Pipe balls each approx. 2 cm in diameter onto a piece of baking paper, leave to set in the fridge for approx. 30 mins. Blitz the pistachios in a food processor, place in a deep dish. Separate the truffles from the baking paper, roll briefly between your hands, roll in the pistachios, chill.