White Chocolate Pistachio Truffles Recipe
Delight in these decadent White Chocolate Pistachio Truffles, made with a creamy pistachio-infused ganache coated in finely ground pistachios. Perfectly balanced in sweetness and nutty flavor, these truffles are an elegant treat for special occasions or as a luxurious homemade gift.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 18 truffles
- Category: Dessert
- Method: Stovetop
- Cuisine: Western
Ingredients
Units
Scale
Ganache
- 6 oz white chocolate, finely chopped
- 1/2 cup heavy cream
- 3 tablespoons pistachio paste (homemade or storebought)
Coating
- 1/2 cup unsalted pistachios, ground finely
Instructions
- Prepare white chocolate: Place the finely chopped white chocolate in a heatproof bowl and set aside to be ready for the hot cream mixture.
- Heat cream and pistachio paste: In a small saucepan, combine the heavy cream and pistachio paste. Cook over medium heat until the mixture is simmering, stirring occasionally to ensure the paste is fully incorporated without boiling.
- Simmer mixture: Let the cream and pistachio paste mixture simmer gently for about 2 minutes, stirring regularly to fully blend the flavors and heat evenly.
- Combine with white chocolate: Pour the hot cream mixture over the chopped white chocolate, ensuring all the chocolate is covered. Allow it to sit undisturbed for 2 minutes to soften the chocolate.
- Mix ganache: After 2 minutes, stir the mixture thoroughly until you have a smooth, thick pistachio ganache.
- Chill ganache: Place the ganache in the refrigerator for 1 to 2 hours so it can firm up sufficiently to be shaped.
- Prepare coating: While the ganache chills, grind the unsalted pistachios finely and spread them on a plate or shallow bowl for rolling the truffles.
- Form and coat truffles: Using a small cookie scoop or spoon, scoop portions of ganache and gently roll between palms to form balls. Then roll each ball in the ground pistachios until fully coated. Repeat until all ganache is used.
Notes
- Use a gentle stirring motion when mixing the ganache to avoid incorporating air bubbles, resulting in a smooth texture.
- If pistachio paste is unavailable, you can make your own by blending shelled pistachios with a small amount of neutral oil until smooth.
- Store truffles in an airtight container in the refrigerator and bring to room temperature before serving for best flavor.
