These chocolate covered pistachios are formed into clusters, so they’re easy to eat and look pretty on a serving plate. I’ve created dozens of simple chocolate treats over the years, and these pistachio clusters are one of my favorites. Give them a try if you’re looking for recipes made with pistachios, like this sweet and creamy pistachio smoothie, which is another tasty option.
Ingredients
I like to use chopped dark chocolate when making these treats, but you can substitute chocolate chips or any type of chopped chocolate you prefer.
I like to use roasted pistachios when making these treats. The roasting process gives these clusters a satisfying crunch, and also enhances the flavor of the pistachios, so I don’t recommend substituting raw pistachios.
I think salted pistachios give these clusters a nice balance of sweet and salty flavors, but you can substitute unsalted pistachios if you prefer.
How to Make Chocolate Covered Pistachios
Start by adding the chopped chocolate to a pan on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pan from the heat.
Add 3/4 cup of pistachios to the pan of melted chocolate. Stir to coat the pistachios completely in the melted chocolate.
Scoop out one heaping teaspoon of the chocolate pistachio mixture and place it on a sheet pan lined with parchment paper or a silicone baking mat.
Immediately add a small sprinkle of chopped pistachios on top of the chocolate coated pistachios, if desired.
Repeat this process with the rest of the chocolate pistachio mixture (you should end up with approximately 20 clusters).
Place the sheet pan of pistachio chocolate clusters in the fridge to chill for at least one hour before serving.
Chocolate Covered Pistachios Recipe (Clusters)
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 3/4 cup chopped dark chocolate
- 3/4 cup shelled, roasted, salted pistachios
- Optional topping: 2 tablespoons chopped pistachios
Instructions
- Add 3/4 cup chopped dark chocolate to a pan on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pan from the heat.
- Add 3/4 cup shelled, roasted, salted pistachios to the pan of melted chocolate.
- Stir to coat the pistachios completely in the melted chocolate.
- Scoop out one heaping teaspoon of the chocolate pistachio mixture and place it on a sheet pan lined with parchment paper or a silicone baking mat.
- Immediately add a small sprinkle of optional chopped pistachios on top of the chocolate coated pistachios, if desired.
- Repeat steps 5-6 with the rest of the chocolate pistachio mixture (you should end up with approximately 20 clusters).
- Place the sheet pan of pistachio chocolate clusters in the fridge to chill for at least one hour before serving.
Notes
- Store in an airtight container in the fridge for up to two weeks, or in the freezer for up to three months. Thaw in the fridge or at room temperature before serving.
