Dark Chocolate and Pistachio Truffles

The perfect Easter treat or dessert, made in advance and eaten with pleasure…

Figura Showroom chocolate truffles


2 x 100g bars 70% dark chocolate, chopped

85ml double cream

1 tsp vanilla extract

Handful of pistachio nuts, finely chopped

Cocoa powder for dusting


Put the chocolate, cream and vanilla in a pan and heat very gently until melted.

Finely chop the pistachios in a bowl and add to the chocolate mix.

Cool, then chill for 90 mins until firm.

Use a teaspoon to make 24 truffles, roll in your hands to make a nice round shape, then dust with cocoa.

Chill until ready to eat. You can make these 4 days ahead or they will freeze for 1 month. Thaw in a cool place and, if needed, dust with a little more cocoa.

Thanks to Hana Snow for styling and making the delicious truffles and Emma Lewis Photography.