![White chocolate, pistachio & cardamom truffles White chocolate, pistachio & cardamom truffles on a tray](https://images.immediate.co.uk/production/volatile/sites/30/2023/10/White-chocolate-pistachio-and-cardamom-truffles-9c52122.jpg?quality=90&resize=556,505)
White chocolate, pistachio & cardamom truffles
- Preparation and cooking time
- Prep:
- Cook:
- plus 3-5 hrs chilling
- Easy
- Serves 35 - 40
- 8 green cardamom podsseeds removed
- ¼ tsp caster sugar
- 175g unsalted shelled pistachios
- 250g white chocolatefinely chopped
- 180ml double cream
- 75g unsalted buttersoftened
Nutrition: Per serving (40)
- kcal95
- fat8g
- saturates4g
- carbs4g
- sugars4g
- fibre0.4g
- protein2g
- salt0.02g
Method
step 1
Pound the cardamom seeds and sugar together using a pestle and mortar until the seeds are finely ground. Set aside. Tip the pistachios into a food processor and blitz until finely chopped.
step 2
Put the chocolate in a heatproof bowl. Tip the cream and ground cardamom mixture into a small pan and bring to a simmer over a low heat, stirring occasionally, for 2 mins until steaming. Slowly pour over the chocolate, whisking until the chocolate has melted.
step 3
Mix in the butter, 1 tsp at a time, until fully incorporated. Stir in 80g of the chopped pistachios, then cover the bowl and chill for 3-4 hrs to firm up.
step 4
Scoop the truffle mixture into marble-sized balls using a teaspoon, and gently roll each piece between your palms to shape. (You may want to wear gloves for this.) Arrange the truffles on a tray lined with parchment and chill for 30 mins to firm up.
step 5
Tip the remaining chopped pistachios onto a large plate and roll the truffles in them to evenly coat. Will keep chilled in an airtight container for five days. Serve at room temperature.