Coffee Pistachio Chocolate Truffles

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Preparation info

  • Makes about


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

These rich and easy-to-make truffles make a perfect end to a meal. If you don’t drink coffee, add a liqueur instead.


  • 320 g (10 ½ oz) dark chocolate
  • 100 ml (3 ½ fl oz) very strong espresso, chilled
  • 100 ml (3 ½ fl oz) cream, straight from the fridge
  • 250 g (8 oz) shelled pistachio nuts, lightly toasted and roughly chopped


Melt chocolate in a metal bowl over a pot of simmering water, then remove from the heat. Combine coffee and cream and pour over chocolate, mixing well. Mix in half the nuts, then leave to cool in the refrigerator until mixture becomes quite firm; stir once or twice as it cools. Take large marble-sized lumps and roll in remaining nuts, making sure they don’t look too perfect or smooth. These will keep in the refrigerator for up to one month.