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Frozen Chocolate Pistachio Truffle Bars

These divine Frozen Chocolate Pistachio Turffle Bars taste like a blend of chocolate truffles,  a nutty candy bar, and ice cream. They're dreamy!
Makes approximately 2 dozen bars / 1 per serving
Prep Time15 minutes
Cook Time5 minutes
Freezing Time6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: best frozen desserts, chocolate recipes
Servings: 24
Calories: 285kcal

Ingredients

  • cup plus 2 tablespoons roasted and salted shelled pistachios, divided
  • 28 ounces dark chocolate, finely chopped, divided
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract

Instructions

  • Line a square (8 x 8 x 2-inch) baking pan with parchment paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.) Then line a baking sheet with parchment. Set both aside.
  • Add the 1¾ cup of pistachios to a food processor fitted with the blade attachment and blend until it's almost a paste, about 1 minute. Set aside.
  • Add 10 ounces of the chocolate to a mixing bowl, and and set the rest aside.
  • In a small saucepan, scald the cream with the vanilla. Tiny bubbles will appear on the edges of the pan and it should be very hot, but not boiling.
  • Pour the cream over the chocolate in the bowl. Do not stir it yet – wait a few minutes and then use a wooden spoon and gently stir to combine. It will take a couple of minutes of mixing before you’ll see it come together. It should be smooth.
  • Add the ground pistachios to the chocolate mixture and mix until it's evenly blended. (Some of the pistachios might clump together -- you can use the back of a spoon to press it so it fully incorporates into the chocolate.)
  • Pour the mixture into the parchment-lined pan and use a small offset metal spreader to smooth it evenly. Place the pan in the freezer until it's completely firm, about 4 to 6 hours.
  • Lift the parchment out of the pan and place it on a cutting board. Then use a large slicing knife to cut it into approximately 2 dozen bars.
  • Place the bars, with at least an inch between them, on a cooling rack on the parchment-lined baking sheet. You might need more than one, depending on the size of the cooling rack. (Keep the bars in the freezer -- or refrigerator if the baking sheet doesn't fit -- until you're ready for the next step.)
  • In a double boiler or microwave, melt the remaining 18 ounces of chocolate and roughly chop the remaining 2 tablespoons of pistachios.
  • Remove the bars from the freezer and carefully pour the melted chocolate over them, about 2 at a time. Use a small dull knife to gently spread the chocolate from the top to the sides if necessary. It will harden quickly since the bars are so cold, so while the chocolate is still wet, quickly sprinkle a bit of the chopped pistachios on top.
  • Let the chocolate set at room temperature and then place them in the freezer until you're ready to serve. To lift them off of the cooling rack, slide a dull knife under each one.

Nutrition

Calories: 285kcal