Chocolate-Covered Pistachio and Coconut Truffles, a luxurious no-bake dessert made with only 4 ingredients: desiccated coconut, pistachio cream, milk chocolate chips and chopped roasted pistachios. The truffles are really easy to make, and very quick too, and are fancy enough to be served at special occasions too.
Another super easy no-bake sweet treat made with my homemade pistachio cream! After my Date and Pistachio Bark, which was such an incredibly delicious dessert that we all absolutely loved, I had to try something else too.
One good batch of pistachio cream can be stretched over a few good desserts, which works really well, considering that it's a lot cheaper than buying a jar of pistachio cream.
Plus, the pistachio paste is made with only 2 simple ingredients, you know what goes in, and you know that it's good. I really can't stop recommending this pistachio cream recipe to you, it's so good!
These decadent truffles were inspired by my Coconut Balls, which use desiccated coconut, condensed milk and soft butter, then are dusted with cocoa powder or rolled in coconut.
So, for these pistachio truffles I swapped the condensed milk with the pistachio cream, omitted the butter, covered the truffles in melted chocolate, and topped with chopped pistachios for some good crunch.
The result is insanely delicious, the truffles can be used as elegant edible gifts too, brought to a potluck, or enjoyed at various celebrations throughout the year. I know for sure that I wouldn't say no to such a treat!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- desiccated coconut - easily available in many shops, it's an wonderfully versatile ingredient that can be used in tons of desserts
- pistachio cream - I used my own pistachio cream for this recipe, but you can also use store-bought cream
- milk chocolate chips - you can swap them for dark or white chocolate chips
- chopped roasted pistachios - you can omit them if you wish, but they go add that extra something to the truffles
Step-by-step photos and instructions
- add the desiccated coconut and pistachio cream to a food processor, and blitz briefly to combine
- shape out coconut balls the size of a walnut
- arrange the truffles onto a tray lined with non-stick paper, and refrigerate them until the chocolate is ready
- melt the milk chocolate chips, I used an electric melting pot, but it can be either in a microwave, in a pot set over a pan with simmering water, or in the oven at a low temperature
- once the chocolate is ready, coat each truffle in chocolate, making sure to shake off the excess chocolate
- transfer the truffles to the non-stick paper again, top with chopped pistachios, and refrigerate for at least 30 minutes to set completely
Expert tips
Keep the truffles in the fridge until they are ready to be served, that will keep the chocolate nicely set and mess free. If they are stored at room temperature, the chocolate coating might start melting and make the truffles rather sticky.
The pistachio cream also acts as a binding agent, and it should be enough to have a sticky enough mixture that can be shaped into balls, do not add more paste than needed, or the truffles will be sloppy.
If the mixture stick to the hands while you shape the truffles, have a bowl of cold water around you, dipping the hands in water helps massively with the shaping.
Other truffle recipes
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Chocolate-Covered Pistachio and Coconut Truffles
Ingredients
- 200 g desiccated coconut ( 2.35 cups)
- 200 g pistachio cream (1.6 cup cups)
- 200 g milk chocolate chips ( 1 cup)
- ¼ cup chopped roasted pistachios
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Instructions
- Add the desiccated coconut and pistachio cream to a food processor, and blitz briefly to combine.
- From the coconut mixture shape balls the size of a walnut.
- Arrange them onto a tray lined with non-stick paper, and pop the tray in the fridge until you melt the chocolate.
- Melt the chocolate either in the microwave, or over a bain marie.
- Dip each truffle into the melted chocolate, letting the excess chocolate drip back into the chocolate pan.
- Place the truffles back onto the paper-lined tray, and top them with chopped pistachios.
- Refrigerate them for at least 30 minutes for the chocolate to set.
Video
Notes
- Keep the truffles in the fridge until they are ready to be served, that will keep the chocolate nicely set and mess free. If they are stored at room temperature, the chocolate coating might start melting and make the truffles rather sticky.
- The pistachio cream also acts as a binding agent, and it should be enough to have a sticky enough mixture that can be shaped into balls, do not add more paste than needed, or the truffles will be sloppy.
- If the mixture stick to the hands while you shape the truffles, have a bowl of cold water around you, dipping the hands in water helps massively with the shaping.
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