Bournville Chocolate Truffles with Pistachios in 5 Simple Steps

Bournville Dark Chocolate truffles with pistachios might not sound like a lot, but the combination is simply heavenly, given the richness of the chocolates and the nutty aroma of pistachios. We bring to you this nutty-chocolatey truffle recipe to try and serve to your family, guests, or snack on when the cravings hit. There are two ways to go about this: one, you can roll the ready truffles in a bowl of chopped pistachios, or two, create a pistachio center. We picked the first one, but you can always go for the second one, and have pistachio-filled center chocolate truffles.

Bournville Dark Chocolate Pistachio Truffles

Ingredients

• 1 1/4 cups Bournville dark chocolate, chopped
• 6 tbsp heavy cream
• 1 tbsp unsalted butter, room temperature
• 1/4 tsp sea salt, optional
• 1/2 tsp vanilla extract, optional
• 1/3 cup finely chopped pistachios, lightly toasted (more for coating)
• Cadbury Cocoa Powder, for rolling (optional)

Instructions

Step 1: Tempering the Chocolate

• Add the chopped Bournville chocolate to a heatproof bowl. Set aside.
• Take a small saucepan, add the cream, then bring it to a simmer. Do not boil it.
• Pour the hot cream over the chocolate, and let it sit for 1 minute, then stir it until smooth.
• Add the butter, salt, and vanilla extract and mix until fully incorporated.

Step 2: Adding the pistachios

Then mix in the chopped pistachios into the bowl.

Step 3: Chilling the ganache

Cover and chill the ganache in the fridge for at least 2 hours, until it’s firm enough to scoop.

Step 4: Forming the truffles

• Once the ganache is firm, lightly dust your hands with cocoa powder.
• Then use a small spoon to scoop out portions and roll them into balls using your hands. Reapply the cocoa powder on your hands to reduce sticking.
• Roll each truffle in chopped pistachios or cocoa powder for coating.

Step 5: Chilling the truffles

• Place on a parchment-lined tray and chill again for 30-60 minutes to set.
• Serve the truffles chilled or at room temperature. Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.

Tips & Tricks

• Bournville chocolate bars can be a bit thick, so make sure to chop the chocolate into small, uniform pieces. This helps the hot cream melt evenly and prevents lumps in your ganache. If chunks are too large, you may end up with unmelted bits or have to over-stir, which can cool the mixture too quickly.
• Toasting enhances the nutty flavor and gives the pistachios a crisp bite, which contrasts beautifully with the smooth truffle interior. Use a dry pan on medium-low heat and stir frequently for 2-3 minutes. Let them cool completely before mixing them into the ganache, or they'll melt the chocolate unevenly.
• Incorporate the butter after the ganache is already smooth from the cream and chocolate mixture. This step gives the truffles a silkier finish and a rich mouthfeel. Use room-temperature butter so it blends quickly and evenly.
• While the pistachios in the ganache should be finely chopped to distribute evenly, leaving a few slightly larger bits adds a pleasant crunch inside the truffles. For the outer coating, use more coarsely chopped pistachios for a rustic, textured finish.
• Instead of leaving the ganache in a deep bowl, transfer it to a shallow dish and spread it out a little. This helps it chill faster and more evenly in the fridge, saving time and preventing an overly hard outer layer with a soft center.
• Dusting your hands with cocoa powder (like Cadbury Cocoa) does double duty: it prevents sticking while also giving the truffles an extra layer of chocolate flavor. This is especially helpful in warm kitchens or if your hands tend to heat up the ganache quickly.
• After rolling and coating, the truffles need that final 30-60 minute chill to fully set. If you skip this step, they may be too soft to handle and won't hold their shape well. For best results, keep them chilled until just before serving.
• Instead of coating all truffles the same way, try rolling half in pistachios and half in cocoa powder. You can also drizzle a few with melted white chocolate. This creates a beautiful assortment and adds contrast in both taste and appearance, especially if you're serving them at a party or gifting them.