Pistachio Truffles
Satisfyingly creamy! Pistachio ganache is dipped in our Luker Nevado White Chocolate, then topped with crushed pistachios for a truly irresistable treat.
- Servings
- 140 Molded Pieces, 180 Truffle Shell Pieces
- Category
Easy
Ingredients
- 300g (10.6 oz) Heavy Cream
- 20g (0.7 oz) Trimoline Syrup
- 60g (1.75 oz) Pure Pistachio Paste
- 1g (0.04 oz) Ground Saigon Cinnamon
- 1g (0.04 oz) Salt
- 370g (12.4 oz) Luker Nevado White Chocolate
- 30g (1.1 oz) Colored Cocoa Butter
- 75g (2.6 oz) Unsalted Butter
- 180 Truffle Shells, White
Directions
- Place the heavy cream, trimoline, pistachio paste, ground cinnamon and salt into a sauce pot. Bring the mixture to a boil.
- Slowly add it to the chopped white chocolate couverture. Stir continuously to keep this mixture emulsified. Blend well and set aside to cool. At that stage, incorporate the cocoa butter, softened butter and blend until dissolved.
- At 86°F, pipe into white truffle shells. Fill or cap the opening of the truffle shells with tempered white couverture. Roll with tempered white couverture and roll into finely chopped pistachio nuts.