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Marmite pistachio truffles
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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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in February 2015.