If you love the elegant flavor pairing of white chocolate and pistachio, these White Chocolate Pistachio Truffles are a dream come true. Super simple to prepare yet luxuriously creamy, they make a perfect gift, party favour, or indulgent snack for yourself. With just four key ingredients, they pack a punch of nutty richness in every bite.
What makes them special?
- A silky pistachio‑infused ganache center that remains creamy yet firm enough to roll
- A coating of finely ground pistachios that adds texture and extra flavor
- No tempering or chocolate shells needed — just roll and coat
- Easily made ahead and stored for several days (or even frozen)
Below you’ll find the full recipe along with tips, troubleshooting hints, and serving suggestions.
🔍 Ingredient Notes & Tips
- White chocolate: Use a good‑quality bar or couverture, finely chopped. White chocolate chips may work, but they contain more stabilizers and may not melt as smoothly.
- Pistachio paste: You can use homemade or store‑bought. For a homemade version, you might refer to my post on making pistachio paste [insert your internal link to “pistachio paste” recipe on your site].
- Heavy cream: Use a thick cream (also called double cream in some places).
- Pistachios for coating: Unsalted, finely ground. Use a food processor or spice grinder to get a fine crumb (but not completely pulverized).
Recipe: White Chocolate Pistachio Truffles
Yields: ~18 truffles
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling/Setting: ~1–2 hours
Total Time: ~2 hours 20 minutes
Ingredients
- 6 oz (≈ 170 g) white chocolate, finely chopped
- ½ cup (≈ 120 ml) heavy cream
- 3 tablespoons pistachio paste
- ½ cup (≈ 50–60 g) unsalted pistachios, ground finely
Instructions
- Place the finely chopped white chocolate in a heatproof bowl; set aside.
- In a small saucepan, combine the heavy cream and pistachio paste. Warm over medium heat, stirring to blend, until it simmers (do not boil).
- Allow it to simmer gently for about 2 minutes, stirring occasionally, to ensure it’s fully warmed through.
- Pour the warm cream + pistachio mixture over the chopped white chocolate, ensuring it covers all the chocolate. Let it sit undisturbed for about 2 minutes to soften the chocolate.
- Gently stir until the mixture becomes a smooth, thick pistachio ganache.
- Cover and refrigerate the ganache for 1–2 hours (or until firm enough to scoop).
- When firm, place the ground pistachios in a shallow dish.
- Using a small scoop or spoon, portion the ganache into ~1 tablespoon portions. Roll gently between your palms to form smooth balls.
- Roll each truffle ball in the ground pistachio crumbs until well coated.
- Place finished truffles in an airtight container and refrigerate until serving.
Tips & Troubleshooting
- Ganache not fully melting / lumps:
- Ensure the cream + paste mixture is hot enough before pouring.
- Let the mixture rest for 2 minutes to allow residual heat to soften chocolate before stirring.
- If chunks remain, use short microwave bursts (10 s) or a double boiler setup to melt the remaining bits gently.
- Ganache too hard to scoop: Let it warm slightly at room temperature, or briefly reheat gently. Don’t let it get too soft again.
- Truffles sticking to your hands:
- Lightly dampen your palms with cool (not cold) water
- Dust your palms with a little powdered sugar
- Work quickly; as the ganache warms, it becomes stickier
- Freezing: These truffles freeze well for up to 2 months in a freezer‑safe container (first freeze in a single layer). Defrost in the refrigerator before serving.
- Storage: Store in an airtight container in the fridge for about 1 week (or up to 2). Allow them to come to room temperature before serving for best texture and flavour.
Serving Suggestions & Variations
- Serve on a dessert platter garnished with crushed pistachios, edible gold leaf, or a dusting of matcha powder.
- Pair with a cup of espresso or green tea to cut through the richness.
- Variations:
- Dip the truffle balls in white chocolate or dark chocolate for an extra shell.
- Add a drop of rosewater or orange blossom water to the ganache for floral notes.
- Mix in a pinch of sea salt or cardamom to the coating.
Why You’ll Love This Recipe
These truffles are deceptively simple but feel elegant and indulgent. Because they rely heavily on pistachio paste and coating, each bite bursts with nutty flavor — more so than many truffles that simply have nuts as an accent. And since you only roll in ground nuts, there’s no extra tempering or shell work, making them ideal for holiday gifting or last‑minute treats.