Skip to content

Pistachio Truffles

Yield:

140 Molded Pieces, 180 Truffle Shell Pieces

Difficulty

Easy

Satisfyingly creamy! Pistachio ganache is dipped in our Luker Nevado White Chocolate, then topped with crushed pistachios for a truly irresistable treat. 

Pistachio Truffles

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

  1. Place the heavy cream, trimoline, pistachio paste, ground cinnamon and salt into a sauce pot. Bring the mixture to a boil.

  2. 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.

  3. 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.

Compare products

{"one"=>"Select 2 or 3 items to compare", "other"=>"{{ count }} of 3 items selected"}

Select first item to compare

Select second item to compare

Select third item to compare

Compare