Pistachio Truffles

Idea gallery #562
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Pistachio Truffles
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.
Callebaut Real White Chocolate
Callebaut Real White Chocolate
LCC-6CW2P
Unit: 1 lb. bag
Cookie Scoop - .5 Tablespoon
Cookie Scoop - .5 Tablespoon
N-675
Unit: 1
Cookie Scoop - 1 Tablespoon
Cookie Scoop - 1 Tablespoon
53-676
Unit: 1