Go Back

Apricot and Pistachio Truffles

These delightful truffles blend sweet dried apricots and crunchy pistachios, coated in smooth white chocolate, creating an elegant treat for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Truffle Base
  • 1 cup dried apricots, chopped Provides the base for the truffles.
  • 1/2 cup shelled pistachios, chopped Adds texture and taste.
  • 1/2 cup sweetened condensed milk Serves as the binding ingredient.
  • 1 teaspoon vanilla extract Provides warmth and sweetness.
  • 1/4 teaspoon ground cardamom Optional, adds a fragrant touch.
Coating
  • 1/2 cup white chocolate, melted Coats the truffles.
  • 1/4 cup chopped pistachios for coating Provides a crunchy finish.

Method
 

Preparation
  1. In a food processor, combine the chopped dried apricots and shelled pistachios. Blend until finely chopped.
  2. Add the sweetened condensed milk, vanilla extract, and optional cardamom. Pulse until a sticky dough forms.
  3. Roll the mixture into small balls, about the size of a walnut. Place on a parchment-lined tray.
Coating
  1. Melt the white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
  2. Dip each truffle into the melted white chocolate, ensuring full coating. Roll in the chopped pistachios to adhere.
  3. Return the coated truffles to the parchment-lined tray and refrigerate for at least 1 hour to set.
Serving
  1. Serve the chilling truffles as a delightful treat.

Notes

For extra flavor, add a pinch of sea salt to the melted chocolate. You can substitute white chocolate with dark chocolate for a different flavor. Store in an airtight container in the refrigerator for freshness.