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Sea salt, chocolate and pistachio truffles

Bite

Photo by Tamara West

3.5 / 5 FROM 2

Making truffles normally involves messy rolling of balls, but pouring the mix into a tray makes this one of the easiest techniques ever. These dark chocolate treats are served small for a reason! Store in an airtight container.

Ingredients

200 ml	Cream
600 g	Dark chocolate, chopped
2 tsp	Pure vanilla extract
5 tsp	Flaky sea salt
2 Tbsp	Pistachio nuts, chopped

Directions

Bring cream to the boil in a small saucepan.
Put chocolate in a bowl and pour the cream over.
Place chocolate bowl over a pot of gently simmering water and stir the chocolate with a metal spoon until smooth.
Remove from heat, add vanilla and stir through 2 tsp of the sea salt flakes and pour into a lightly greased 20x 30cm swiss roll tin, lined with baking paper that is longer than the tin to make removal easier. Place in the fridge for 3 hours.
Lift the truffle mix carefully out of the tin. Allow to come to room temperature. To cut, use a knife dipped into very hot water, wipe knife dry then cut into small rectangles. Garnish with the remaining sea salt flakes and pistachios.