Marmite pistachio truffles

  • Preparation time: 10 minutes
  • Cooking time: 5 minutes
  • Total time: 15 minutes, plus cooling and chilling

Makes: 36


vegetable oil, for greasing

200g plain chocolate, broken into pieces

100g dark chocolate (70% cocoa solids), broken into pieces

1 heaped tsp instant coffee

300ml double cream

1 tbsp Marmite

100g shelled pistachios, finely chopped


1. Lightly grease a 20cm square cake tin and line with cling film. Place both chocolates, the coffee, double cream and Marmite in a heatproof bowl set over a pan of barely simmering water; don’t let the bowl touch the water. Stir occasionally until evenly melted.

2. Pour into the tin; level the surface by tapping it on the worktop. Cool to room temperature, then scatter over the nuts, pressing them in a little. Chill for about 3 hours (or freeze for 30 minutes), until set.

3. Use the cling film to lift the chocolate onto a chopping board. Carefully slide the cling film out and discard. Cut the truffles into 36 squares; chill until ready to serve.