Truffle Pistachio Hearts

“Pretty little hearts, all coated with pistachios,cocoa, and chocolate sprinkles! Adapted from the California Pistachio Commision.”
10-18 hearts, depending on size

Ingredients Nutrition

  • 1 lb semi-sweet chocolate chips
  • 12 cup whipping cream
  • 14 cup butter (or margarine)
  • 12 cup pistachios, finely chopped
  • ground pistachios
  • cocoa
  • chocolate sprinkles (or candy sprinkles)


  1. Place chocolate chips, cream and butter in microwave-safe bowl or large measuring cup. Microwave on high power for 4 to 5 minutes, stirring halfway through, or until chocolate is melted. Beat with wire whip until smooth and fluffy. Mix in chopped pistachios. Turn into 8 inch square or 6"x 10" pan (or dish) lined with sheet of foil. Chill until firm. Lift chocolate from pan, holding onto foil for easy handling. Cut out heart shapes with small heart cutter, or cut shapes with tip of knife, using a hand-drawn cardboard heart as a pattern. They may soften when being handled, but will firm up again.
  2. For decoration, dip sides of hearts in extra ground pistachios, cocoa or chocolate sprinkles, then place on platter.
  3. Any extra trimmings may be rolled into little bite-size balls; roll in ground pistachios, cocoa or chocolate sprinkles and place in candy cups.

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