Essentially, a pistachio version of a vegan Ferrero rocher! These delicious truffles are great any time of year but would make a fantastic gift for loved ones throughout the holiday season or Valentine's Day.
I was inspired by my friend Emma who recently made pistachio ferrero rocher brownies!
🧾 Ingredients
Here's everything you need to make this easy pistachio truffle recipe:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Vegan White Chocolate: I use Vivani iChoc here, but feel free to use homemade dairy-free white chocolate if preferred.
- Pistachio Butter: You can make your own pistachio butter or use storebought - just make sure it doesn't contain any added ingredients.
- Unsalted Pistachios: These are left whole for the centers and chopped for the crunchy coating.
- Cacao Butter: This helps to thin out and melt the white chocolate coating. You can replace it with the same weight of vegan white chocolate, plus a tablespoon of coconut oil.
- Coconut Cream: You can swap this for soy or oat-based vegan heavy cream to keep them coconut-free.
🔪 Instructions
Here are step-by-step images showing how to make these pistachio chocolate truffles. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Add the coconut cream and finely chopped chocolate to a medium bowl and place on top of a saucepan with simmering water (known as a bain-marie or water bath). Let the ingredients melt gently, stirring often.
Step 2: Remove the bowl from the heat and stir in the vegan butter, vanilla, and sea salt until combined.
Step 3: Spoon or pipe the white chocolate mixture into the cavities of a silicone sphere mold pan, filling them about ⅔ full. Then add one whole pistachio nut to each truffle.
Step 4: Top with more of the truffle mixture and place in the freezer to set for around 4 hours, until solid. De-mold the pistachio balls and place them on a parchment-lined baking sheet.
Step 5: Melt the white chocolate and cacao butter in a heatproof bowl over a water bath (bain-marie). Remove from the heat and stir in the pistachio butter, and finely chopped pistachios.
Step 6: Insert a wooden skewer into the bottom of each truffle and dip in the chocolate. Carefully place them back on the baking tray to set, and repeat for a second coat if needed.
Although they are set in the freezer, the truffle center becomes incredibly smooth and creamy once coated and stored in the fridge.
💭 Recipe Tips
Ensure the water does not touch the bowl of your water batch, but allow the steam to rise up and gently melt the ingredients.
Once you have removed the truffles from the mold, place them in the freezer while you make the topping to prevent them from melting.
You could easily turn them into dark chocolate pistachio truffles by swapping out the melted white chocolate coating for 70% dark chocolate.
Swap the white chocolate coating for dairy-free milk chocolate for a vegan version of pistachio Lindor truffles.
💬 FAQs
Nope! You can mold the truffles by hand if you don't have a silicone mold.
First, let the ganache filling set in the fridge for 1-2 hours, then using clean hands or food-safe gloves, divide out the ganache with a melon baller or small ice cream scoop. Roll the ganache into balls with the palm of your hands. Press a pistachio into the center of each truffle and place them on a baking sheet lined with parchment paper. Freeze for a couple of hours until solid before coating.
Place the finished truffles in an airtight container and refrigerate. They will keep for a couple of weeks (if you can resist them!).
Otherwise, you can store them in the freezer for up to 2 months in a sealed container. Just defrost in the fridge overnight, or at room temperature for a couple of hours before serving.
🌱 More Easy Vegan Treats
📖 Recipe
Vegan Pistachio Truffles
Ingredients
Filling
- 100 g (3.5 oz) coconut cream *see note 1
- 100 g (3.5 oz) vegan white chocolate finely chopped *see note 2
- 2 tablespoons pistachio butter
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ teaspoon sea salt
- 15 pistachios
Coating
- 140 g (5 oz) vegan white chocolate *see note 2
- 50 g (1.75 oz) cocoa butter or vegan white chocolate + coconut oil *see note 3
- 1 tablespoon pistachio butter
- 25 g roasted pistachios finely chopped
Instructions
- Filling: Add the coconut cream and finely chopped white chocolate to a medium heat-resistant bowl and place on top of a saucepan with simmering water (known as a bain-marie or water bath). Ensure the water does not touch the bowl but allow the steam to rise up and gently melt the ingredients. Let the ingredients melt gently, stirring often.
- Remove the bowl from the heat and stir in the vegan butter, vanilla, and salt until combined.
- Spoon or pipe the white chocolate mixture into the cavities of a silicone sphere mold pan, filling them about ⅔ full. Then add one whole pistachio to each truffle and top it with more chocolate filling.
- Freeze for a minimum of 4 hours or until completely solid.
- Remove the truffles from the mold and place them on a baking sheet lined with parchment paper or a silicone mat. Place the tray in the freezer while you make the topping to prevent the truffles from melting.
- Topping: Melt the white chocolate and cacao butter in a bowl over a water bath (bain-marie). Remove from the heat and stir in the pistachio butter, and finely chopped pistachios.
- Insert a wooden skewer into the bottom of each truffle and dip into the chocolate. Carefully place them back on the baking tray to set. Because the truffles are frozen, the chocolate will set very quickly - so dip and coat them one by one. Once you have coated them all, place the tray in the freezer for 5 minutes to allow them all to set completely.
- Dip the truffles into the melted chocolate for a second coat and then sit it back on the parchment paper to set.
Notes
- Coconut Cream: Swap this for soy or oat-based vegan heavy cream to keep them coconut-free.
- Vegan White Chocolate: I use Vivani iChoc, if you can't find storebought try this homemade white chocolate recipe.
- Cacao Butter: This helps to thin the vegan white chocolate, which tends to melt very thick (depending on the brand). You can sub it with extra white chocolate and a tablespoon of coconut oil.
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