Rich dark chocolate meets warm cream, then gets folded with soft cake crumbs for a smooth truffle texture. Roll, coat in pistachios, chill, and serve — perfect with a glass of Madeira.
Base recipe = 1 batch.
Ingredients
- 454 g dark sweet chocolate
- 283 g crumbled sponge cake or sweet bread
- 120 ml heavy whipping cream
- 454 g raw pistachios, peeled and roughly chopped
Instructions
- Melt the dark chocolate gently (low heat / bain-marie). Warm the cream and combine with the chocolate until smooth.
- Fold in the crumbled sponge cake (or sweet bread) and mix until no dry crumbs remain.
- Chill the bowl briefly until the mixture firms enough to scoop and roll (not rock-hard).
- Scoop (2–4 oz, as you like), roll into truffles, coat in chopped pistachios, then chill 10 minutes to set.
- Optional: If adding liquor, reduce/burn off alcohol content first, then stir into the melted chocolate.