Pistachio Ferrero Rocher Brownies Recipe
Indulge in these decadent Pistachio Ferrero Rocher Brownies, combining rich chocolate brownies with a luxurious pistachio cream coating and crunchy roasted pistachios. This dessert features a fudgy brownie base rolled into truffle-sized balls, then dipped in a smooth pistachio cream and finished with a nutty crust, perfect for special occasions or sophisticated snacking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 15-20 truffles 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
Ingredients
Scale
For the Brownie Base
- 170g butter
- 180g dark chocolate, chopped
- 3 large eggs
- 200g caster sugar
- 60g light brown sugar
- 1 tbsp vanilla extract
- 170g plain flour
- 40g cocoa powder
- ¼ tsp salt
For the Pistachio Coating
- 400g pistachio cream (warmed slightly)
- 100g roasted pistachios, chopped
Instructions
- Make the Brownies: Preheat your oven to 170°C (fan). Line a 20×20 cm baking pan with baking paper. Melt the butter and chopped dark chocolate together in a microwave-safe bowl in 20-second bursts, stirring in between until completely smooth. Allow to cool slightly. Using a mixer, beat the eggs with caster sugar and light brown sugar for 4 minutes until the mixture becomes light and creamy. Add vanilla extract and gently fold in the cooled chocolate and butter blend. Sift together the plain flour, cocoa powder, and salt, then carefully fold these dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and bake for 30 minutes. Once baked, allow the brownie to cool completely before moving on.
- Form the Truffles: Once cooled, trim off the edges and crust from the brownies. Crumble the soft interior into a large bowl. Roll the brownie crumbs into balls weighing between 28 and 30 grams each, which should yield about 15 to 20 truffles. Place the rolled balls on a tray and chill in the refrigerator for 30 minutes. If they are too soft, reshape and continue chilling for a total of 1 hour to firm up properly.
- Coat in Pistachio Cream: Mix the chopped roasted pistachios into the slightly warmed pistachio cream until well combined. Using a fork, dip each brownie ball into the pistachio cream mixture, tapping off any excess coating. Place the coated truffles on a tray lined with baking paper. Refrigerate the truffles for 1 to 2 hours to allow the coating to set before serving.
Notes
- Ensure the brownie base is completely cooled before forming truffles to prevent them from falling apart.
- Warming the pistachio cream slightly makes it easier to coat the truffles smoothly.
- Chilling the truffles multiple times helps to maintain their shape and firmness during coating.
- Store the finished truffles in an airtight container in the refrigerator for up to 5 days for optimal freshness.
Keywords: Pistachio Ferrero Rocher Brownies, chocolate brownies, pistachio cream, truffles, dessert, homemade chocolates, nutty chocolate treats
