Divine White Chocolate and Pistachio Truffles
Indulge in these delightful truffles made from creamy white chocolate and crunchy pistachios.
Ingredients
Main Ingredients
- 12 ounces high-quality white chocolate, chopped Use a high-quality white chocolate for best results.
- 1/2 cup heavy cream Heat gently, do not boil.
- 1 cup finely crushed pistachios Reserve some for coating.
- 2 teaspoons vanilla extract
- 1 pinch salt Enhances the flavor.
Instructions
Preparation
- Finely chop the white chocolate and place it in a heatproof bowl.
- In a small saucepan, gently heat the heavy cream over medium-low heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chopped white chocolate, and allow it to sit for a minute to melt the chocolate.
- Stir gently until the mixture is completely smooth and well combined.
- Stir in the finely crushed pistachios, vanilla extract, and a pinch of salt.
Chilling and Rolling
- Cover the bowl and refrigerate the mixture for about 2 hours or until it becomes firm enough to scoop.
- Use a melon baller or small spoon to scoop out portions of the chocolate mixture and roll each scoop into a ball between your hands.
- Roll each ball in the reserved crushed pistachios until they are well-coated.
- Place the coated truffles on a baking sheet lined with parchment paper.
- Refrigerate them again for about 30 minutes to set.
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Notes
Store truffles in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze in a well-wrapped container.