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Divine White Chocolate and Pistachio Truffles

These delightful truffles combine the creamy richness of white chocolate with the crunch of pistachios, making them a perfect treat for any occasion.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Sweet
Calories: 80
Ingredients Method Notes

Ingredients
  

For the truffles
  • 8 oz white chocolate, chopped Use high-quality chocolate for the best flavor.
  • 1/2 cup heavy cream
  • 1/2 cup unsalted pistachios, chopped Reserve some for rolling.
  • 1 tsp vanilla extract
  • 1 pinch salt
  • Additional chopped pistachios or cocoa powder for rolling For coating the truffles.

Method
 

Preparation
  1. Start by chopping the white chocolate and pistachios finely for the best texture.
  2. In a small saucepan, combine the heavy cream and a pinch of salt. Heat it over medium flame until it just begins to simmer.
  3. Remove the cream from heat and add the chopped white chocolate. Stir until melted and smooth, which should take about 2-3 minutes.
  4. Mix in the vanilla extract and half of the chopped pistachios into the melted chocolate.
  5. Pour the mixture into a bowl, cover with plastic wrap, and refrigerate for about 2 hours or until firm.
  6. Once chilled, use a small cookie scoop or your hands to form small balls.
  7. Roll each truffle in the remaining chopped pistachios or cocoa powder to coat evenly.
  8. Place the truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to set.

Notes

Store in an airtight container in the refrigerator for up to one week, or freeze for up to three months. Separate layers with parchment paper to prevent sticking.