These divine Frozen Chocolate Pistachio Truffle Bars taste like a blend of chocolate truffles, a nutty candy bar, and ice cream. They’re rich and dreamy, and your chocolate-loving friends will absolutely flip for them. This is such a special chocolate treat, and it’s for serious chocolate lovers.
They’re lovely for a fancy dinner party, a quick pick-me-up on a warm afternoon, or for a fun dessert during the week. So really, they’re great any time!
What’s in Frozen Chocolate Pistachio Truffle Bars?
- dark chocolate
- heavy cream
- vanilla extract
How to Make Frozen Chocolate Pistachio Truffle Bars
–Blend pistachios in a food processor until they’re almost a paste.
–Scald cream with vanilla extract.
–Pour the scalded cream over finely chopped chocolate, wait a bit, and then stir until smooth. Blend the ground pistachios into this chocolate mixture.
–Pour this into a parchment-lined pan and freeze until it’s firm.
–Once frozen, slice it into bars.
–Place them on a cooling rack on a parchment-lined baking sheet.
–Melt chocolate in a double boiler or microwave and chop more pistachios.
How to Describe Them
The best description is as follows: chocolate truffle meets a nutty candy bar and ice cream.
Frozen Chocolate Pistachio Truffle Bars are a really unique, super delicious dessert that will wow your guests — or yourself, because after all, you don’t need a party to make a dessert.
These will keep nicely in a tightly sealed container in the freezer for up to a month.
The recipe makes two dozen, so they’ll serve a couple of different dinner parties. Oh-la-la!
I hope you love these delectable Frozen Chocolate Pistachio Truffle Bars as much as I do!
More pistachio desserts:
- Pistachio Butter Recipe
- Pistachio Chocolate Chip Cookies
- Frosted Pistachio Bread
- Cardamom Rice Pudding with Pistachios
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
- 1¾ 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
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.
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