These pistachio truffles are the kind of treat you make when you want something fancy but don't want to spend hours in the kitchen. They take the luxurious Dubai chocolate and turn them into pistachio balls covered in chocolate and chopped pistachios.
TL;DR
- Prep time: 5 minutes
- Makes: 30 balls
- Fridge storage: 7 days
- Freezer storage: 3 months
- Customise: adjust sweetness, use different coatings, swap biscuits
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Why you'll love this recipe
Truffles. These are an easy no-bake dessert like my biscoff cheesecake truffles and cherry ripe truffles.
Pistachio. If you're a fan of dubai chocolate, these are kinda like that in ball form. Try my pistachio overnight oats or pistachio baked oatmeal next!
Christmassy. Decadence is definitely deserved during the holidays so make sure you pair these pistachio balls with my gingerbread balls and choc mint truffles.
Simple. A lot of Dubai chocolate truffle recipes include complicated ingredients that are hard to find, these remove that but keep them super delicious.
Ingredients and substitutions
Pistachio spread. This can be quite expensive and hard to find. This recipe uses a whole (small) jar. But, if you want to decrease that cost - or make these extend a bit further - you could go half/half with almond butter, but the taste will slightly shift.
Condensed milk. You can use any condensed milk for this one. I have tried it with other alternatives like cream cheese to make them more cheesecake like, but it didn't work as well as my cheesecake Tim Tam truffles, so I recommend keeping the condensed milk (or dairy-free alternative).
Arrowroot biscuits. These are a plain, sweet milk-based biscuit which are traditionally used in rum balls.
Alternatively, you could use digestives, graham crackers or other relatively plain, sweet biscuit.
Decoration. I use melted milk and white chocolate chips as well as some crushed pistachios for decorating.
You could use desiccated coconut like I do for my Baileys truffles, or cocoa to keep the Dubai pistachio chocolate vibes.
Please check the recipe card for full list of ingredients and quantity.
How to make pistachio balls
Step 1: Crush the biscuits in a food processor until fine crumbs. If you don't have a processor, place biscuits in a zip-lock bag and crush with a rolling pin.
Step 2: In a mixing bowl, combine biscuit crumbs, pistachio spread and condensed milk until a sticky dough forms.
You can also do this in the food processor, just note the pistachio spread is really sticky so it may not mix evenly.
Step 3: Chill the mixture for 15-20 minutes to make it easier to handle.
Step 4: Scoop tablespoon-sized portions and roll into smooth balls.
Step 5: Microwave chocolate in the microwave on 10 second intervals until half melted then stir to completely melt. Drizzle over balls with some chopped pistachios.
Step 6: Place on a tray lined with baking paper and chill for another 15-20 minutes so they firm up.
Top Tip
Use fine biscuit crumbs. Helps the mixture bind better and gives a smoother texture. I tried to blend it all together on the first try and it works, but I do recommend blitzing the biscuits first.
Coat while the balls are still cold. Keeps them firm and ensures coatings stick cleanly.
Fridge Storage
Once shaped and coated, store your pistachio truffles in an airtight container in the fridge for 7 days.
They can be a little sticky so if you're layering them, have a piece of parchment paper between.
Freezing truffles
You can freeze uncoated or coated truffles for up to 3 months. For best results, freeze on a tray in a single layer until firm, then transfer to a sealed container. This will help stop them from sticking.
FAQs
Usually because of too much pistachio spread or not enough biscuit crumbs. Chill the mixture for 15-20 minutes, then try again - that helps firmness.
No, it's optional. The truffles are delicious on their own - coating just adds texture, flavour contrast, and makes them look more festive.
Absolutely. They're rich, elegant and store well when chilled - perfect for homemade gift boxes or holiday platters especially alongside some cookies like my peanut butter chip chocolate chip cookies and other no-bake treats like my lemon cheesecake balls.
Other desserts and sweets
Or, you can have a browse through my desserts and sweets for more delicious eats.
Recipe
Pistachio Truffles
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Equipment
- Food Processor, optional
Ingredients
- 395 g (14 oz) condensed milk, subs note 1
- 200 g (7 oz) pistachio cream/spread
- 250 g (9 oz) arrowroot biscuits, or other plain sweet biscuit see note 2
- 30 g (¼ cup) pistachios , roughly chopped, for decorating
- 40 g (¼ cup) white chocolate, for decorating
- 40 g (¼ cup) dark chocolate, for decorating
Instructions
- Crush the 250 g (9 oz) arrowroot biscuits in a food processor until fine crumbs. If you don’t have a processor, place biscuits in a zip-lock bag and crush with a rolling pin.
- In a mixing bowl, combine biscuit crumbs, 200 g (7 oz) pistachio cream/spread, 395 g (14 oz) condensed milk until a sticky dough forms.You can also do this in the food processor, just note the pistachio spread is really sticky so it may not mix evenly.
- Chill the mixture for 15-20 minutes to make it easier to handle.
- Scoop tablespoon-sized portions and roll into smooth balls.
- Microwave 40 g (¼ cup) white chocolate and 40 g (¼ cup) dark chocolate (separately) in the microwave on 10 second intervals until half melted then stir to completely melt. Drizzle over balls with some chopped 30 g (¼ cup) pistachios .
- Place on a tray lined with baking paper and chill for another 15-20 minutes so they firm up.
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