The ultimate creamy and indulgent pistachio truffle recipe! These easy-to-make white chocolate pistachio truffles require only four ingredients, creating the perfect bite-sized treat with a delightful pistachio flavor.
INGREDIENTS
- 6 oz white chocolate, finely chopped
- ½ cup heavy cream
- 3 tbsp pistachio paste (store-bought or homemade; for homemade, check out my easy Pistachio Paste recipe)
- ½ cup unsalted pistachios, finely ground
INSTRUCTIONS
- Place the finely chopped white chocolate in a heatproof bowl and set it aside.
- In a small saucepan, combine the heavy cream and pistachio paste. Heat over medium heat, stirring occasionally until it begins to simmer, ensuring the pistachio paste is fully mixed in.
- Let the mixture simmer for about 2 minutes, stirring regularly, but avoid bringing it to a full boil.
- Pour the hot cream mixture over the white chocolate, making sure it covers the chocolate. Let it sit for 2 minutes.
- Stir the mixture until smooth to create a thick pistachio ganache (see note). Refrigerate the ganache for 1-2 hours to firm up.
- Once the ganache is firm, place the finely ground pistachios on a plate or in a bowl.
- Use a small cookie scoop or spoon to portion out the ganache. Roll each scoop gently between your palms to form a ball, then roll each truffle in the ground pistachios to coat. Repeat until all ganache is used (see note).
NOTES
- If the ganache has lumps due to unmelted chocolate, try one of these methods to fix it:
- Microwave the mixture in short bursts to finish melting the chocolate.
- Use a DIY bain-marie (double boiler) to gently melt the chocolate.
- This recipe yields about 18 truffles, depending on the size of the scooped balls.
Nutrition (per truffle):
- Calories: 107 kcal
- Carbohydrates: 7g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 4g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 9mg
- Sodium: 11mg
- Potassium: 93mg
- Fiber: 1g
- Sugar: 6g
- Vitamin A: 115 IU
- Vitamin C: 0.3mg
- Calcium: 29mg
- Iron: 0.3mg
