Pistachio Eyeball Truffles
A playful Halloween treat with a creamy pistachio center and a white chocolate shell, decorated to look like spooky eyeballs. This version uses cream cheese for a tangy richness and adds a hint of almond extract, making it a fun and slightly more grown-up twist on the classic. Perfect for parties or making with kids.
A playful Halloween treat with a creamy pistachio center and a white chocolate shell, decorated to look like spooky eyeballs. This version uses cream cheese for a tangy richness and adds a hint of almond extract, making it a fun and slightly more grown-up twist on the classic. Perfect for parties or making with kids.
Ingredients
9 ingredients- Calories
- 150 kcal
- Fat
- 10g
- Carbs
- 12g
- Protein
- 3g
Whole recipe (12 servings): 1800 kcal
- 1 cup shelled raw pistachios (about 5 ounces)
- 4 ounces cream cheese, softened
- 2 tablespoons honey
- 1/4 teaspoon almond extract
- 1/4 teaspoon fine sea salt
- 6 ounces white chocolate, chopped
- 1 teaspoon coconut oil
- 24 dark chocolate chips (or small round candies) for pupils
- Red food coloring gel (optional, for bloodshot effect)
Method
9 steps- In a food processor, pulse the pistachios until finely ground, about 30 seconds. Be careful not to overprocess into butter.
- Add the cream cheese, honey, almond extract, and salt. Process until the mixture comes together into a thick, slightly sticky dough.
- Scrape the mixture into a bowl, cover, and refrigerate for 30 minutes to firm up.
- Line a baking sheet with parchment paper. Roll the chilled mixture into 12 equal balls, about 1 inch in diameter. Place on the prepared sheet and freeze for 15 minutes.
- While the balls chill, melt the white chocolate and coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth. Let cool slightly.
- Remove the pistachio balls from the freezer. Using a fork or dipping tool, dip each ball into the melted white chocolate, allowing excess to drip off. Return to the parchment-lined sheet.
- Immediately press a dark chocolate chip into the center of each truffle for the pupil. If desired, use a toothpick to add thin lines of red food coloring gel around the pupil for a bloodshot effect.
- Let the truffles set at room temperature for 15 minutes, or refrigerate for 10 minutes, until the chocolate shell is firm.
- Store in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.
Recipe notes
Helpful tips
- For a smoother texture, grind the pistachios in short bursts and scrape down the sides as needed.
- If the mixture is too sticky to roll, chill it for an additional 10 minutes.
- Use a toothpick to help release the truffles from the fork after dipping.
Equipment
- Food processor
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork or dipping tool
- Toothpicks (optional)
Storage
Store in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 5 minutes before serving if desired.
Additional tips
- Contains nuts and dairy. Be mindful of cross-contamination if serving to someone with allergies. Food coloring may stain hands and surfaces.
Recipe inspiration
Inspired by Alyssia Sheikh
Estimated nutrition
Per serving: 150 calories
Fat: 10 g · Carbs: 12 g · Protein: 3 g
Cook with ChefScribe
Save recipes. Plan meals. Cook with confidence.
Turn cooking videos into clear recipes you can keep and use in your kitchen.