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Pistachio Truffles with Pistachio Cherry Ganache

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Smooth dark chocolate truffles filled with a pistachio-cherry ganache made from dry roasted salted pistachios. Rolled, dipped, and finished in pistachio dust.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Active Time 30 minutes
Total Time 2 hours
Servings: 16 truffles
Course: Confection, Dessert, Holiday
Cuisine: French, Seasonal
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup Dry roasted salted pistachios
  • ¼ cup Dried cherries
  • ½ cup Heavy cream
  • 8 oz Dark chocolate 70%, chopped
  • 1 tbsp Unsalted butter
  • 8 oz Dark chocolate For coating, chopped
  • ¼ cup Dry roasted salted pistachios Finely ground, for rolling

Equipment

  • Food processor
  • Small saucepan
  • Mixing Bowls
  • Rubber spatula
  • Sheet Pan
  • Parchment paper
  • Melon baller or small scoop

Method
 

Make the Pistachio Cherry Ganache
  1. Pulse dry roasted salted pistachios and dried cherries in a food processor until finely chopped.
  2. Heat heavy cream in a small saucepan until steaming but not boiling.
  3. Pour hot cream over chopped dark chocolate and butter. Let sit 2 minutes, then stir until smooth.
  4. Fold in pistachio-cherry mixture. Cover and refrigerate until firm, about 1 hour.
Form the Truffles
  1. Scoop ganache into 1-inch balls using a melon baller or spoon.
  2. Roll quickly between palms to form smooth rounds. Place on a parchment-lined sheet pan and chill 15 minutes.
Coat and Finish
  1. Melt coating chocolate in a heatproof bowl over simmering water. Stir until smooth.
  2. Dip each chilled ganache ball into melted chocolate, letting excess drip off.
  3. Roll or sprinkle with finely ground dry roasted salted pistachios.
  4. Set on parchment until firm, about 30 minutes.
To Plate
  1. Arrange truffles on a chilled platter or in paper cups.
  2. Garnish with a few whole dry roasted salted pistachios for presentation.
  3. Serve at room temperature.

Notes

Storage: keep in an airtight container in the fridge for up to 2 weeks, or freeze for up to 2 months. Let sit at room temperature for a few minutes before serving.

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