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pistachio champagne truffles

Pistachio Champagne Truffles

These pistachio champagne truffles are rich, creamy, and lightly boozy. Made with dark chocolate, real pistachio butter, and a splash of champagne, they’re easy to make and perfect for gifting, holidays, or special desserts at home.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 18 truffles
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the pistachio truffle filling (ganache):
  • 8 oz bittersweet chocolate 60–70%, finely chopped
  • 1/2 cup heavy cream
  • 3 tablespoons champagne dry
  • 2 tablespoons pistachio butter unsweetened
  • 1 tablespoon unsalted butter
  • Small pinch of salt
For the chocolate coating:
  • 8 oz dark or semi-sweet chocolate
For topping:
  • 2 –3 tablespoons finely chopped pistachios

Method
 

  1. Chop the bittersweet chocolate and place it in a heatproof bowl.
  2. Add the heavy cream and champagne to a small saucepan. Heat on medium until steaming, not boiling.
  3. Pour the hot cream mixture over the chopped chocolate. Let it sit for 1 minute.
  4. Stir slowly until smooth and shiny.
  5. Add pistachio butter, butter, and salt. Stir until fully mixed.
  6. Cover the bowl and chill for 1 to 2 hours, until firm but scoopable.
  7. Use a cookie scoop to portion the ganache. Roll quickly into balls.
  8. Place truffles on parchment paper and chill for 30 minutes.
  9. Melt the coating chocolate gently using a double boiler or microwave.
  10. Dip each truffle into melted chocolate. Let excess drip off.
  11. Place back on parchment and sprinkle chopped pistachios on top.
  12. Let the chocolate set fully before serving or storing.

Notes

  • Use real pistachio butter for best flavor. Avoid sweetened spreads.
  • Keep hands cool while rolling or the truffles will soften fast.
  • Store in the fridge for up to 10 days.
  • Bring to room temperature before serving for the best texture.