Pistachio Ganache Truffles
Indulge in creamy white chocolate truffles with a crunchy pistachio coating, perfect for any occasion.
Ingredients
For the ganache
- 1 cup white chocolate, chopped Ensure finely chopped for easier melting
- 1/2 cup heavy cream Heated until just boiling
- 1/2 cup pistachios, finely chopped Plus extra for garnish
- 1/2 teaspoon vanilla extract Can substitute with other extracts
For the coating
- 1 cup dark chocolate, chopped Milk chocolate can be used for a sweeter flavor
- 1 tablespoon coconut oil Optional for smoother chocolate
Instructions
Making the Ganache
- In a saucepan, heat the heavy cream until it just begins to boil.
- Remove from heat and stir in the chopped white chocolate until melted and smooth.
- Mix in the finely chopped pistachios and vanilla extract.
- Let the mixture cool in the refrigerator for about 1-2 hours until firm.
Forming the Truffles
- Once firm, scoop small portions of the mixture and roll into balls.
- Chill the truffles again for about 30 minutes.
Coating the Truffles
- Meanwhile, melt the dark chocolate and stir in coconut oil if using.
- Dip each truffle into the melted dark chocolate, then place on a parchment-lined tray.
- Garnish with additional chopped pistachios while the chocolate is still wet.
- Allow to set in the refrigerator before serving.
Notes
Store in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze for up to three months.