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Chocolate, pistachio and orange-blossom truffles

Australian Gourmet Traveller Valentine's Day recipe for chocolate, pistachio and orange-blossom truffles.

By Rodney Dunn
  • Serves 15
  • 10 mins preparation
  • 5 mins cooking
Chocolate, pistachio and orange-blossom truffles
Chocolate, pistachio and orange-blossom truffles

Truffles are a simple, elegant way to end a meal and the mixture can be prepared days ahead of time.


  • 300 gm dark chocolate (58% cocoa solids), coarsely chopped
  • 200 ml pouring cream
  • 1 tbsp orange-blossom water, or to taste
  • 70 gm (½ cup) pistachio kernels, coarsely chopped
  • 50 gm (½ cup) Dutch-process cocoa powder


  • 1
    Combine chocolate and cream in a small saucepan, stir over low heat until melted and smooth (4-5 minutes), stir through orange-blossom water and 50gm pistachios. Pour into a shallow tray and refrigerate until firm (2-3 hours). Finely chop remaining pistachios.
  • 2
    Using a dessert spoon dipped in hot water, scrape ganache into large curls, dust with cocoa, top with a pinch of finely chopped pistachio and serve. Truffles will keep refrigerated in an airtight container for 10 days.


Drink Suggestion: Small glass of young Rutherglen muscat and an espresso. Drink suggestion by Max Allen