These rich, creamy pistachio truffles are made with pistachio spread, condensed milk and crushed biscuits. They're rolled into balls for an easy no-bake treat and then decorated with a chocolate drizzle (cue: Dubai chocolate vibes) and chopped pistachios. note - ingredients can be approximate
250g(9oz)arrowroot biscuits, or other plain sweet biscuit see note 2
30g(¼cup)pistachios , roughly chopped, for decorating
40g(¼cup)white chocolate, for decorating
40g(¼cup)dark chocolate, for decorating
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Instructions
Crush the 250 g(9oz) 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(7oz) pistachio cream/spread, 395 g(14oz) 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(¼cup) white chocolate and 40 g(¼cup) 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(¼cup) pistachios .
Place on a tray lined with baking paper and chill for another 15–20 minutes so they firm up.
Video
Notes
Note 1 - Condensed milkSubstitutions - skim condensed milk, coconut, oatNote 2 - BiscuitsSubstitutions - other sweet, plain biscuits like digestives, Maries.StoringStore in the fridge for 7 days.FreezingFreeze for up to 3 months. Note - if freezing with chocolate cover, it may discolor