Ingredients
Scale
- 10 ounces high-quality white chocolate (finely chopped)
- 1/2 cup heavy cream (35% fat)
- 1/3 cup pure pistachio paste (unsweetened)
- 1 tablespoon unsalted butter (cubed)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup finely chopped pistachios (for coating)
- Pinch of sea salt
Instructions
- Step 1: Place the chopped white chocolate, pistachio paste, and butter into a medium, heat-safe bowl. In a small saucepan, bring the heavy cream and sea salt to a gentle simmer over medium heat, ensuring it does not boil.
- Step 2: Pour the hot cream mixture immediately over the white chocolate, pistachio paste, and butter. Let the mixture stand undisturbed for 5 minutes to allow the chocolate to melt. Then, gently stir the mixture with a whisk or spatula until completely smooth and emulsified. Stir in the vanilla extract.
- Step 3: Cover the ganache bowl with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate the ganache for a minimum of 4 hours, or preferably overnight, until it is firm enough to easily scoop and roll.
- Step 4: Once firm, use a small truffle scoop (about 1 teaspoon) or a measuring spoon to scoop the ganache. Quickly roll the ganache between your palms into uniform spheres and place them onto a parchment-lined baking sheet.
- Step 5: Place the finely chopped pistachios in a shallow dish. Roll each formed truffle in the chopped pistachios until fully coated. Return the finished truffles to the baking sheet and refrigerate for 15 minutes to fully set the coating before serving.
Notes
- Store truffles in an airtight container in the refrigerator for up to two weeks; for the best flavor and texture, allow them to sit at room temperature for 15 minutes before serving.
- If you have leftover ganache that is too stiff to roll, briefly warm it in 5-second increments and use it as an elegant filling for pastries or a rich topping for ice cream.
- These decadent truffles pair beautifully with a strong espresso or a glass of chilled Moscato, making them a sophisticated finish to any dinner party.
- For a perfectly smooth ganache, ensure your cream is precisely the right temperature, then whisk gently starting from the center outward to ensure a stable, beautiful emulsification.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American