Brownie Pistachio Truffles
Fudgy brownie centers packed with crunchy pistachios, dipped in smooth dark chocolate, and finished with chocolate drizzle and finely chopped nuts.
Calories:
Equipment
- Large mixing bowl
- Parchment-lined sheet pan Note: Any brownie pan size works here — leftover brownies from any batch crumble perfectly for truffles.
- Cookie scoop or spoon
- Microwave-safe bowl
- Fork
Ingredients
Brownie Truffles
- 1 pan fully baked and completely cooled fudgy brownies, homemade or prepared from a boxed mix
- 1 cup chopped pistachios, divided into 3/4 cup coarsely chopped and 1/4 cup finely chopped
- 1 to 2 cups dark chocolate chips or chopped dark chocolate
- 1 to 2 tablespoons coconut oil, using 1 tablespoon per cup of chocolate
Instructions
Form the Truffles
- Crumble 1 fully cooled pan of fudgy brownies into a large mixing bowl until no large chunks remain.
- Gently fold 3/4 cup coarsely chopped pistachios into the brownie crumbs just until the mixture becomes soft and moldable. Do not overmix.
- Divide the brownie mixture into 20 to 28 small portions or 12 to 16 large portions. Roll each portion into a smooth ball and arrange the balls on a parchment-lined sheet pan.
- Refrigerate all of the rolled brownie balls for 20 to 30 minutes, until firm and cool.
Dip and Decorate
- Combine 1 cup dark chocolate chips or chopped dark chocolate with 1 tablespoon coconut oil in a microwave-safe bowl. Heat for 30 seconds, stir well, and continue in 15-second bursts until smooth. Melt the second 1 cup chocolate with the second 1 tablespoon coconut oil only if needed.
- Dip each chilled brownie ball into the melted dark chocolate. Lift it with a fork, let the excess drip into the bowl, and return it to the parchment-lined sheet pan.
- Drizzle the dipped truffles with any remaining melted chocolate and sprinkle the tops with the reserved 1/4 cup finely chopped pistachios.
- Refrigerate all of the dipped truffles for 10 to 15 minutes, or until the chocolate coating is completely firm.
Notes
NOTES
- Any brownie pan size works here — leftover brownies from any batch crumble perfectly for truffles.
- Use moist, fudgy brownies because cakey brownies may not hold together without a binder.
- The recipe makes 12 to 16 large truffles or 20 to 28 small truffles. The manual serving and estimated nutrition use a yield of 24 small truffles.
- Store dipped truffles airtight in the refrigerator for 5 to 7 days. Undipped brownie balls keep covered in the refrigerator for 2 to 3 days. Freeze finished truffles for up to 2 months and thaw them covered in the refrigerator.