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.
For molded confections:This ganache can be used in filling bonbon molds. Molds can be decorated in any form; air brushed, marbled, or with Brilliant Powder dusting.
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