Ingredients
- Heavy cream: 1 cup
- High-quality white chocolate, finely chopped: 12 ounces
- Pistachio paste: 1/2 cup
- Unsalted butter, softened: 2 tablespoons
- Pistachios, finely chopped: 1/2 cup (for coating)
- Sea salt flakes: 1/4 teaspoon (optional, for topping)
- Powdered sugar: 1/4 cup (optional, for coating)
Instructions
- Step 1: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not boil.
- Step 2: Place the chopped white chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute to soften.
- Step 3: Gently whisk the cream and chocolate together until smooth and fully combined. Add the pistachio paste and softened butter. Whisk until the mixture is homogenous and glossy.
- Step 4: Pour the pistachio ganache into a shallow dish or container. Cover with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until firm enough to scoop.
- Step 5: Once firm, use a small spoon or melon baller to scoop out portions of the ganache. Roll each portion between your palms to form a smooth ball.
- Step 6: Roll the truffles in the finely chopped pistachios or powdered sugar to coat. Place the coated truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes to allow them to firm up further. Sprinkle with sea salt flakes if desired before serving.
Notes
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- If your ganache gets too firm, let it sit at room temperature for a few minutes to soften slightly before scooping.
- Serve these elegant truffles chilled alongside a cup of strong coffee or tea for a delightful treat.
- For a richer pistachio flavor, gently toast the chopped pistachios for coating before using.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American