Ingredients
- High-quality white chocolate: 12 ounces, finely chopped
- Heavy cream: 1/2 cup
- Pistachio paste: 1/4 cup
- Unsalted butter: 2 tablespoons, softened
- Pistachios: 1/2 cup, shelled and finely chopped
- Sea salt: 1/4 teaspoon
- Powdered sugar: 1/4 cup (for dusting, optional)
Instructions
- Step 1: Place the finely chopped white chocolate in a heatproof bowl. Set aside.
- Step 2: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Step 3: Pour the hot cream over the white chocolate. Let it sit for about 1 minute to soften the chocolate.
- Step 4: Gently stir the chocolate and cream together until smooth and completely melted. Add the pistachio paste, softened butter, and sea salt. Stir until well combined.
- Step 5: Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache. Refrigerate for at least 2 hours, or preferably overnight, until firm.
- Step 6: Once firm, use a small spoon or melon baller to scoop out ganache and roll into balls. Roll each truffle in finely chopped pistachios or powdered sugar. Store in an airtight container in the refrigerator.
Notes
- Store truffles in the refrigerator for up to a week, but they're best enjoyed within 3 days for optimal flavor and texture.
- If your truffles become too firm after refrigeration, let them sit at room temperature for a few minutes to soften slightly before serving.
- Serve these decadent truffles alongside a cup of espresso or a sweet dessert wine to complement the nutty, sweet flavor.
- For a more intense pistachio flavor, lightly toast the chopped pistachios before rolling the truffles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American