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Turkish delight & pistachio truffles
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulge in Turkish delight-filled, dual-toned chocolate treats.
Ingredients:
  • 55g (1/3 cup) unsalted pistachio kernels
  • 2 x 180g pkts Milky Bar, coarsely chopped
  • 125ml (1/2 cup) pouring cream
  • 100g Turkish delight, cut into 1cm pieces
  • 2 tsp finely grated orange rind
  • 1 x 375g pkt white chocolate melts
  • 100g good-quality dark cooking chocolate, coarsely chopped
  • Pistachio kernels, extra, coarsely chopped, to decorate
Instructions:
  • Preheat your oven to 180°C. Spread the pistachio kernels on a baking tray and bake for 4 minutes until lightly toasted. Allow them to cool for 5 minutes, then finely chop the pistachios.
  • In a heatproof bowl, combine the Milky Bar and cream and place it over a saucepan of simmering water (ensure the water doesn't touch the bowl). Stir using a metal spoon until the chocolate melts and the mixture is smooth. Let it cool for 10-15 minutes.
  • Combine pistachios, Turkish delight, and orange rind with the Milky Bar mixture until fully incorporated. Chill in the fridge for 4 hours or until set.
  • Prepare a baking tray with non-stick baking paper. Shape heaped teaspoonfuls of the truffle mixture into balls and place on the tray. Chill in the fridge for 2 hours until firm.
  • While you wait, set up a double boiler by placing the chocolate melts in a heatproof bowl over a saucepan with simmering water (avoiding direct contact). Stir occasionally with a metal spoon until the chocolate is melted and smooth.
  • Prepare two baking trays with non-stick baking paper. Coat each truffle with melted chocolate using a truffle dipper or fork. Tap off excess chocolate on the edge of the bowl and place on the tray. Repeat for all truffles. Let them set for 30 minutes.
  • Melt the dark chocolate in a bowl set over simmering water, ensuring the bowl doesn't touch the water, stirring with a metal spoon until fully melted.
  • Drizzle a bit of dark chocolate over each truffle using a teaspoon, then sprinkle with chopped pistachios for decoration. Chill the truffles in the fridge for 20 minutes to set.

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