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Dark Chocolate Pistachio Truffle Bites

Decadent dark chocolate mini cakes filled with pistachio cream and topped with a glossy pistachio ganache.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 bites
Course: Dessert, Snack
Cuisine: French, Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 cup all-purpose flour
  • 0.5 cup Dutch-process cocoa powder sifted
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 cup unsalted butter melted
  • 0.75 cup granulated sugar
  • 1 egg large
  • 0.5 cup hot coffee
Pistachio Glaze & Filling
  • 1 cup white chocolate high quality
  • 0.5 cup heavy cream
  • 0.5 cup pistachio paste divided use
  • 0.25 cup raw pistachios chopped, for garnish

Equipment

  • Mini Muffin Tin or Dome Mold
  • Mixing bowls
  • Wire rack
  • Double Boiler

Method
 

  1. Preheat oven to 350°F (175°C). Grease a mini muffin tin liberally.
  2. Whisk flour, cocoa, baking powder, soda, and salt in a bowl.
  3. Whisk melted butter and sugar; add egg and vanilla. Fold in dry ingredients alternating with sour cream and hot coffee.
  4. Fill tins 3/4 full. Bake 12-15 minutes. Cool completely.
  5. Mix half the pistachio paste with powdered sugar to form small balls. Insert into the bottom of cooled cakes.
  6. Melt white chocolate and cream. Whisk in remaining pistachio paste to make ganache.
  7. Pour glaze over cakes and top with chopped pistachios. Let set before serving.

Notes

Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for best texture.