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Pistachio and Basil White Chocolate Truffles

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Pistachio and Basil White Chocolate Truffles

Preparation time:
30 minutes, plus cooling
Total time:
1 hour 30 minutes 60 minutes 30 minutes
Makes:
 about 24

Ingredients

  • 250g white chocolate, broken, plus extra for coating (optional)
  • 100g shelled pistachio nuts
  • 125ml double cream
  • 1 pack basil, leaves only

Method

  1. Put the chocolate into a bowl and melt over a pan of just simmering water. Meanwhile, chop the pistachios in a food processor. Leave them quite rough - if you over-process they will become oily.
  2. In a small pan, warm the cream very gently, to finger temperature, then add the basil leaves. Remove from the heat and leave to infuse for 10 minutes. Then transfer to a blender and purée.
  3. Strain the basil cream through a sieve into the melted chocolate and beat with a wooden spoon until smooth. Beat in half the chopped pistachios. Leave the mixture to cool to room temperature then chill in the fridge for about an hour until firm enough to shape.
  4. Spread the remaining chopped pistachios on a plate. Use a teaspoon to scoop out nuggets of the chocolate mixture, drop on to the nuts and roll lightly into balls. Alternatively, you can leave the truffles in quite rough shapes and just dust with nuts. You can also coat some of the truffles in very finely grated white chocolate for a contrasting finish. Keep the truffles in the fridge, but return to room temperature before eating.

Comments and images

Average user rating 4 stars out of 5

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Cowesman

Cowesman 16 September 2011 05:55

Really like the flavour, but chopping the chocolate fine enough for coating was tricky so they didn't look as good as the ones in the picture.

poshpmg

poshpmg 22 October 2009 10:59

A disaster... Once made they bear an uncanny resemblance to stuffing balls and sadly the flavour doesn't make up for their unfortunate appearance. Not one to be repated...

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4 stars out of 5

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This recipe was first published on Waitrose.com in June 2003