Save to your scrapbook

    Marmite pistachio truffles

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Marmite pistachio truffles

    • Vegetarian
    • 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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


    Average user rating

    4 stars