Ingredients and Supplies
- 2 1/2 cups (3/4 pounds) white chocolate
- 1 cup heavy cream
- 1/4 teaspoon salt
- 2/3 cups pistachio nut paste
Melt chocolate and add paste. Cool to at least 98°F. Whip cream until it holds a soft peak. Add salt. Add chocolate paste, a little at a time, to whipped cream, stirring with a spoon. Chill in refrigerator until mixture is firm but not stiff (5 to 20 minutes). Once mixture is chilled, use a cookie scoop to achieve consistently shaped balls. Roll chocolate into balls and immediately roll truffles in finely chopped pistachio nuts.