Crunchy pistachio chocolate truffles

Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper.

2. Break the filo pastry sheets into smaller pieces onto the baking tray, this can be done roughly and doesn’t need to be neat. Bake in the oven for 10–15 minutes, until just golden brown.

3. Remove from the oven and transfer to a large frying pan off the heat. Once cool enough to handle, use your hands to crumble the filo into chunky crumbs – you want each piece to be no bigger than 1cm/½in in size.

4. Place the pan over a medium heat and add the butter. Once melted, stir the filo through to coat and fry until the filo is a deep golden-brown colour. Remove from the heat and mix in the pistachio spread until well combined.

5. Using a tablespoon, scoop balls of the mixture back onto the lined baking tray and shape into balls. Place in the freezer until solid (around 2–4 hours).

6. Add the milk and dark chocolate to a heatproof bowl and microwave in 10 second bursts until fully melted, stirring between each burst to ensure the chocolate doesn’t get too hot and seize. (You can also melt the chocolate in a heatproof bowl over a pan of simmering water.)

7. Lift each pistachio ball with a fork and fully submerge it in the melted chocolate, covering all sides. Lift and allow the excess to drip off, then return it to the lined baking tray. Sprinkle with the salt and chopped nuts before the chocolate sets.

8. To store, place in an airtight container and consume within 1 month.