Introduction

This Pistachio Ferrero Rocher recipe combines rich chocolate brownies with creamy pistachio coating to create an indulgent treat. These homemade truffles offer a delightful mix of textures and gourmet flavors perfect for special occasions or a luxurious snack.

The image shows a close-up of a round dessert with three visible layers: the outer layer is a smooth, light green coating speckled with small, round pieces giving it a textured look; inside, there is a dark, rich chocolate layer mixed with small pieces of green pistachios, creating a crunchy texture; the layer is thick and dense, contrasting with the glossy coating outside. The dessert sits on a white marbled surface with more whole desserts blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

170g butter
180g dark chocolate, chopped
3 large eggs
200g caster sugar
60g light brown sugar
1 tbsp vanilla extract
170g plain flour
40g cocoa powder
¼ tsp salt
400g pistachio cream (warmed slightly)
100g roasted pistachios, chopped
Pistachio nut butter (for coating)

Instructions

Step 1: Preheat your oven to 170°C (fan). Line a 20×20 cm baking pan with baking paper. Melt the butter and dark chocolate together in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth. Allow the mixture to cool.
Step 2: Using a mixer, beat the eggs with caster and light brown sugars for about 4 minutes until the mixture is light and creamy. Add the vanilla extract and slowly fold in the cooled chocolate-butter mixture.
Step 3: Sift together the plain flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until well combined. Pour the batter into the prepared pan and bake for 30 minutes. Let the brownie base cool completely before proceeding.
Step 4: Trim the edges and crust from the cooled brownies. Crumble the soft center into a bowl. Roll the crumbled mixture into balls weighing approximately 28–30g each, yielding 15–20 truffles. Place them on a tray and chill for 30 minutes. If needed, reshape the balls and chill for a total of 1 hour.
Step 5: Mix the chopped roasted pistachios into the slightly warmed pistachio cream. Dip each brownie ball into the pistachio cream using a fork, scraping off any excess coating. Arrange the coated truffles on a baking paper-lined tray.
Step 6: Chill the coated truffles in the refrigerator for 1–2 hours before serving. This allows the coating to set and flavors to meld beautifully.

Tips & Variations

Use high-quality dark chocolate for a richer brownie base.
If pistachio cream is unavailable, substitute with a mix of pistachio nut butter and a bit of honey for sweetness.
For an extra crunch, add finely chopped hazelnuts along with the pistachios in the coating.
Shape the truffles with slightly damp hands to prevent sticking.

Storage

Store the Pistachio Ferrero Rocher truffles in an airtight container in the refrigerator for up to 5 days. Before serving, allow them to sit at room temperature for about 10-15 minutes to soften slightly. For longer storage, freeze the truffles for up to 1 month and thaw in the refrigerator overnight.

How to Serve

The image shows several round treats with three main layers: the bottom layer is a dark brown, ridged paper cup, the middle layer is a light green, smooth but slightly bumpy coating covering a ball-shaped center, and the top layer is a small pile of chopped pistachio nuts in shades of green and light brown sitting on the green coating. The treats are placed close together on a smooth, white marbled textured surface, with some pistachio pieces scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles without a mixer?

Yes, you can whisk the eggs and sugars by hand until light and creamy, though it will take more time and effort. A handheld or stand mixer speeds up the process and improves texture.

What can I use instead of pistachio cream?

If pistachio cream is hard to find, you can use pistachio nut butter mixed with a small amount of cream or honey to achieve a similar consistency and flavor for coating the truffles.