White Chocolate and Pistachio Truffles
A luxurious, gourmet confection featuring a fudgy pistachio-infused interior enrobed in a crisp white chocolate shell.
Ingredients
For the Ganache Filling
- 250 g biscuit crumbs fine digestive or graham cracker crumbs
- 125 ml sweet cream heavy whipping cream
- 75 g unsalted butter softened
- 150 g white chocolate finely chopped
- 2 heaping tablespoons pistachio paste
- A pinch of salt
For the Coating and Garnish
- 300 g white chocolate for melting
- Crushed pistachios for sprinkling
- Optional: Edible gold leaf
Instructions
- Prepare Crumbs: Pulse biscuits in a food processor until they reach a fine, sandy consistency. Set aside.
- Melt Ganache: In a saucepan over low heat, combine the sweet cream, softened butter, and 150g of white chocolate. Stir constantly until fully melted and glossy.
- Mix Filling: Remove from heat and stir in the biscuit crumbs, pistachio paste, and salt until a thick, uniform paste forms.
- Initial Chill: Place the mixture in the freezer for 30 minutes until firm enough to handle.
- Shape: Roll the chilled mixture into small, smooth balls (about 1 inch in diameter). Place on a parchment-lined tray and freeze for at least 1 hour. This deep chill is essential for a smooth coating.
- Coat: Melt the remaining 300g of white chocolate in the microwave using 30-second intervals at 50% power, stirring until smooth. Dip each frozen ball into the chocolate, tap off the excess, and return to the tray.
- Decorate: While the coating is still wet, sprinkle with crushed pistachios.
- Set: Refrigerate or freeze until the outer shell is completely hard and set.
Notes
- Temperature Control: If the truffles start to soften while you are dipping them, return them to the freezer for 10 minutes before continuing.
- Chocolate Quality: Use white chocolate containing cocoa butter for a better melt and a more luxurious mouthfeel.
- Storage: Keep truffles in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.