Chocolate Pistachio Balls

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

Chocolate Pistachio Balls, are perfect for any chocolate lover!

These balls make a great gift or party favour and are a treat that is perfect for any occasion. The combination of rich, creamy chocolate and the crunch of pistachios creates a wonderful flavour and texture that will leave your taste buds wanting more. They are also easy to make, requiring only a few simple ingredients and minimal effort. These Chocolate Pistachio Balls will impress your friends and family with their rich flavour and beautiful loo, but be warned – they are so delicious that you might not want to share!


30 Servings
  • 397g
    (1 can) Sweetened Condensed Milk
  • 3cup
    White Chocolate Chips
  • 2tbsp
    unsalted Butter
  • 2pinch
    Rock Salt
  • 1tsp
    Vanilla extract
  • 1/2cup
  • 1/2cup
    powdered Almonds


  1. Line a pan with parchment paper and set aside.

  2. In a medium-sized saucepan, combine the sweetened condensed milk, white chocolate chips, unsalted butter and rock salt.

  3. Place the saucepan over low heat. Stir continuously until the mixture is smooth and silky and slightly thickened.

  4. Turn off the heat, and stir in the vanilla extract and chopped pistachios. Mix well.

  5. Transfer the mixture to the paper-lined pan.

  6. Let the mixture cool to room temperature, then cover and refrigerate for a few hours or until it's firm enough to handle.

  7. Once the mixture is chilled and slightly hardened, use your hands to roll small portions into bite-sized balls.

  8. Roll each ball in the powdered almonds/pistachios to coat them evenly.

  9. Place the chocolate balls on a tray and refrigerate for another 30 minutes to set.

  10. Chocolate Pistachio Balls are ready to be enjoyed!

Tips & Tricks

  1. Always keep the Chocolate Pistachio Balls refrigerated until use.

  2. Feel free to use nuts of your choice for this recipe.

  3. You can coat the chocolate balls with, cocoa powder, or even sweetened sprinkles for added texture and taste.

  4. You can choose to cut the chilled mixture (after a few hours) into squares instead of forming them into round balls when it’s in the pan with parchment paper.

  5. This recipe yields approximately 30 balls. The number may vary based on the size of the balls you create.

Leena Kohli
Recipe by

Leena Kohli


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