Pistachio and Cocoa Cream Truffles Recipe

The Pistachio Cream with EVOO It has the ideal combination for a snack or breakfast. It is very versatile, you can use it to fill cakes, crepes, panettones or cookies or even as a mousse base. It is also widely used to combine with puff pastry and to make muffins, ice cream and bread.

Here we leave you a super easy and simple idea to make this recipe for pistachio and cocoa truffles at home, take note!

INGREDIENTS OF THE PISTACHIO AND COCOA TRUFFLE RECIPE

• 1 bottle of Pistachio and EVOO Cream La Chinata. 
• 100 g thick oat flakes.
• 6 medjoul dates
• 2 tablespoons of bitter cocoa.
• 100 g of chopped pistachios.

ELABORATION

1. Place all the ingredients in a food processor and mix until you get a paste. If you see that the pasta is too dry, you can add a little water to make it moist and make it easier to make balls.
2. Divide the dough into balls and coat with the chopped pistachios. Store in the fridge until serving time.

Enjoy!