White Chocolate Pistachio Truffles Recipe

These decadent White Chocolate Pistachio Truffles Recipe are made with just a few simple ingredients, including high-quality white chocolate, heavy cream, and finely chopped roasted pistachios. The result is a rich and creamy truffle with a sweet, delicate flavor and a delightful nutty crunch. They are a perfect no-bake treat for gifting or special occasions. This recipe is perfect for holiday dessert platters, as an elegant homemade gift, or for a special after-dinner treat, yielding about 20-24 beautiful truffles. They’re a fantastic treat to make any time of year.

White Chocolate Pistachio Truffles Recipe Ingredients

• 8 ounces (225g) good-quality white chocolate, finely chopped
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup raw, shelled pistachios, roasted and finely chopped, divided

How To Make White Chocolate Pistachio Truffles Recipe

1. Prepare the pistachios: If your pistachios are not already roasted, spread them on a baking sheet and roast at 350°F (175°C) for 5-7 minutes until fragrant. Let them cool completely, then chop them finely. Place about half of the chopped pistachios in a shallow dish for coating the truffles later.
2. Make the white chocolate ganache: Place the finely chopped white chocolate into a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not let it come to a rolling boil).
3. Combine cream and chocolate: Immediately pour the hot cream over the chopped white chocolate in the bowl. Let the mixture sit undisturbed for 5 minutes. This allows the heat from the cream to gently melt the chocolate.
4. Whisk the ganache: After 5 minutes, add the remaining half of the chopped pistachios and the vanilla extract to the bowl. Whisk the mixture gently, starting from the center and working your way out in larger circles, until the ganache is smooth, glossy, and fully combined.
5. Chill the ganache: Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until the ganache is firm enough to scoop and roll.
6. Scoop and roll the truffles: Use a small cookie scoop (about 1 tablespoon) or a spoon to portion the chilled ganache. Quickly roll each portion between your palms to form a smooth ball.
7. Coat the truffles: Roll each truffle in the shallow dish of reserved chopped pistachios until it is evenly coated on all sides.
8. Chill to set: Place the finished truffles on a plate or baking sheet lined with parchment paper. Refrigerate for another 30 minutes to allow them to set completely before serving.

Recipe Tips

• Use High-Quality White Chocolate: The flavor of your truffles depends almost entirely on the quality of your chocolate. Use a good white chocolate bar (with at least 30% cocoa butter) that you enjoy eating on its own. Avoid white chocolate chips, as they contain stabilizers that prevent them from melting into a perfectly smooth ganache.
• Don’t Boil the Cream: Heat the heavy cream only until you see small simmers around the edges. If the cream boils, it can become too hot and cause the fat in the white chocolate to separate, resulting in a greasy or grainy ganache.
• Let the Ganache Rest: After pouring the hot cream over the chocolate, resist the urge to stir immediately. Letting it sit for a full 5 minutes allows the heat to gently and evenly melt the finely chopped chocolate, which makes it much easier to whisk into a smooth, stable emulsion.
• Roast the Pistachios: For the best flavor, use roasted pistachios. Roasting deepens their rich, nutty taste and makes them crunchier, providing a wonderful flavor and texture contrast to the creamy truffle center.

What To Serve White Chocolate Pistachio Truffles

These decadent truffles are a perfect sweet bite on their own, making them an excellent conclusion to a fine meal. They pair wonderfully with a cup of strong black coffee or an espresso, which helps to balance their sweetness. For a delightful beverage pairing, consider a not-too-sweet sparkling wine or a light dessert wine.

How To Store White Chocolate Pistachio Truffles Leftovers

Refrigerate: Store the finished truffles in an airtight container in the refrigerator for up to one week. It’s best to separate layers with parchment paper. Note that the pistachios may lose some of their crunch over time. Freeze: For longer storage, you can freeze the truffles. Place them in a single layer in a freezer-safe airtight container and freeze for up to 2 months. Let them sit at room temperature for about 15-20 minutes to soften slightly before serving.

White Chocolate Pistachio Truffles Recipe Nutrition Facts

• Serving size: 1 truffle
• Calories: 95 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 12mg
• Sodium: 10mg
• Total Carbohydrate: 7g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 2g

Frequently Asked Questions

• My ganache seems oily or separated. Can I fix it? This can happen if the cream was too hot or if it was over-mixed. To try and fix it, gently whisk in one tablespoon of very cold (not frozen) heavy cream. This can sometimes help the emulsion come back together into a smooth ganache.
• Can I use different nuts for this recipe? Absolutely! While the pistachio and white chocolate combination is classic, this recipe would also be delicious with finely chopped toasted almonds, hazelnuts, or even pecans. The method remains the same.
• Can I dip these truffles in more chocolate instead of nuts? Yes, for an even more decadent treat. After rolling the chilled ganache into balls, you can dip them in more melted white chocolate (or dark chocolate for a nice contrast). Place them on parchment paper and let the outer shell set completely in the refrigerator

Try More Recipes:

• White Chocolate Pudding Recipe
• White Chocolate Raspberry Cheesecake Recipe
• White Chocolate Shortbread Cookies Recipe