Chocolate Pistachio And Tahini Truffles Recipes
20 BEST PISTACHIO DESSERT COLLECTION
You'll go nuts for these tasty pistachio desserts! From chocolate bark to cake to cookies and pie, this little green nut brings plenty of flavor to so many treats.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pistachio dessert in 30 minutes or less!
Nutrition Facts :
CHOCOLATE, PISTACHIO, AND TAHINI TRUFFLES
The perfect party treat, these two-bite truffles can easily be made ahead of time and are a wonderful accompaniment to a glass of bubbly. In this version, tahini (ground sesame paste) replaces the traditional heavy cream for a nuttier flavor.
Provided by Katherine Sacks
Categories Dessert Chocolate Sesame Cinnamon Orange Pistachio New Year's Eve Cookies Wheat/Gluten-Free Dairy Free
Yield Makes 26 truffles
Number Of Ingredients 8
Steps:
- Heat tahini, chocolate, honey, salt, cinnamon, and orange zest in a medium heatproof bowl set over a medium saucepan of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or microwave in short bursts, stirring in between bursts, until melted and smooth.
- Carefully pour tahini mixture into a glass or metal tall-sided baking pan (an 8x8" pan works well). Chill until truffle base is firm, 60-70 minutes.
- Meanwhile, finely chop pistachios by hand or with a food processor. Mix pistachios and sesame seeds in a medium bowl.
- Line a rimmed baking sheet with parchment or wax paper. Scoop tahini mixture by the tablespoonful and quickly roll into 1" balls between the palms of your hands. Toss in pistachio-sesame mixture until coated. Using a spoon, gently transfer to prepared sheet.
- Do Ahead
- Truffles can be made 5 days ahead; cover and chill. Let sit at room temperature 15 minutes before serving.
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CHOCOLATE-TAHINI TRUFFLES RECIPE | BON APPéTIT
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4.1/5 (15)Estimated Reading Time 1 minServings 20
- Place a parchment-lined baking sheet in the refrigerator to chill. Mix chocolate, tahini, sugar, and 1 tsp. salt in a medium bowl with a rubber spatula; chill until firm, about 15 minutes.
- Meanwhile, heat oil in a large skillet until smoking. Cook rice, stirring constantly. After about 1 minute it will start to puff and pop open, revealing the tan inside of the grain. Once all grain is popped, quickly transfer to paper towels; season with salt. Let cool (rice should be very toasty and crisp; if grains are chewy, start over).
- Scoop chocolate mixture by the heaping teaspoonful and roll into balls. Place on chilled baking sheet. Chill 5 minutes, then roll in puffed rice to coat. Chill 10 minutes, then serve.
- DO AHEAD: Truffles can be made 4 hours ahead; keep chilled. Let sit at room temperature 10 minutes before serving.
PISTACHIO TRUFFLES RECIPE | MYRECIPES
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Servings 35-45Calories 129 per serving
- TOAST THE PISTACHIOS: Heat oven to 325°. Toast the pistachios on a baking sheet for 7 to 10 minutes or until lightly browned, let cool, and chop.
- MAKE THE FILLING: Place 8 ounces of the chocolate pieces and the butter in a large bowl. In a small saucepan over low heat, bring the cream to a simmer. Remove from heat and pour half the cream into the bowl.
- As the chocolate melts, slowly whisk the mixture together until smooth. Then gradually add the remaining cream until it's completely incorporated and the ganache is thick and shiny. Stir in 1/2 cup of the chopped pistachios and combine well.
- FORM THE TRUFFLES: Pour the ganache into a 2-inch-deep baking pan, spread evenly, and place in the freezer for 30 minutes or until set (it should have the consistency of fudge). Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper. Let the truffles harden in the freezer for about 15 minutes. After removing from the freezer, roll truffles between your hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft). You can now dust the truffles with cocoa and serve them as is, but they'll hold their shape better if you coat them with chocolate first.
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4/5 (1)Calories 105 per servingCategory Dessert
- Place chocolate chips in a large heat-proof glass bowl. Fill a medium saucepan halfway with water and bring to a boil over high heat
- Reduce heat to simmer and place the glass bowl with chocolate over the saucepan, making sure the boiling water doesn’t touch the bottom of the bowl. Let the chocolate melt, stirring frequently (this will take 2-3 minutes)
- In the meantime, line an 8x8-inch baking pan with parchment or wax paper. Combine chopped pistachios and dried cranberries in a small bowl
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4.9/5 (9)Estimated Reading Time 1 minServings 10
- Line a rimmed baking sheet with parchment. Pulse ⅔ cup pistachios in a food processor until very coarsely chopped. Add dates, tahini, maple syrup, salt, and ¼ cup cocoa powder and process until mixture balls up and forms a mass around the blade.
- Roll batter into ten 1-oz. balls (each about the size of a ping pong ball) and arrange on prepared sheet. Chill until firm, about 20 minutes.
- Meanwhile, grind sesame seeds and remaining 1 Tbsp. pistachios with a mortar and pestle or chop with a sharp knife until finely ground and no large pieces remain. Transfer to a small bowl. Place remaining 2 Tbsp. cocoa powder in another small bowl.
- Re-roll balls between your palms until smooth and round. Dip one half of each ball into pistachio-sesame mixture, then the other half into cocoa powder.
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