White Chocolate Pistachio Truffles

Lush and creamy truffles made with high-quality white chocolate and chopped pistachios, perfect for gifting or enjoying with tea.

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Prep Time 30

Cook Time 15

Total Time 2

Servings: 24 truffles

Course: Dessert, Snack

Cuisine: American, Confectionery

Calories: 90

For the truffles

12 ounces high-quality white chocolate, finely chopped Use good-quality chocolate for best results.
1/3 cup heavy cream Do not boil the cream.
2 tablespoons unsalted butter Add to the cream before heating.
1/2 teaspoon pure vanilla extract For flavor enhancement.
1/8 teaspoon salt To balance sweetness.
1/2 cup finely chopped shelled pistachios (unsalted) For rolling and incorporating into the ganache.
4 ounces white chocolate, melted Optional for dipping or drizzling.

Preparation

Place the finely chopped white chocolate in a heatproof bowl.
In a small saucepan over medium heat, warm the heavy cream and butter just until it begins to simmer around the edges. Do not allow it to boil.
Pour the hot cream mixture over the chopped white chocolate. Let it sit undisturbed for 2–3 minutes to soften the chocolate.
Stir gently until completely smooth and glossy. Add the vanilla extract and salt, mixing until fully incorporated.
Fold in 1/4 cup of the finely chopped pistachios. Cover the bowl and refrigerate for about 2 hours, or until firm enough to scoop.

Rolling and Coating

Using a small cookie scoop or spoon, portion the mixture and roll quickly between your hands to form 1-inch balls.
Roll the truffles in the remaining chopped pistachios to coat evenly.
If desired, dip or drizzle the truffles with melted white chocolate and sprinkle with extra pistachios before the coating sets. Chill for 15–20 minutes until firm.

Serve at room temperature for best flavor. These truffles can be refrigerated or frozen for longer storage. Allow to soften slightly before serving.