Gluten-Free Pistachio White-Chocolate Truffles

Ingredients

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• 1.5 cups finely ground pistachios Shop
• 0.75 cup high-quality white chocolate chips, melted Shop
• 0.5 cup heavy cream
• 1 tsp pure vanilla extract Shop
• 0.25 tsp salt
• 0.5 cup chopped pistachios for coating Shop

Instructions

1. 1 In a medium heatproof bowl, combine the finely ground pistachios, salt, and vanilla extract. Set aside. In a small saucepan, gently heat the heavy cream over medium-low heat until it just begins to simmer around the edges, about 3-5 minutes; do not let it boil. Remove the cream from the heat immediately.
2. 2 Pour the hot heavy cream over the melted white chocolate chips in the heatproof bowl. Let it sit undisturbed for about 1 minute to allow the chocolate to begin melting. Then, whisk gently from the center outwards until the mixture is smooth, glossy, and fully emulsified, forming a ganache. This should take approximately 2-3 minutes.
3. 3 Add the pistachio and salt mixture to the white chocolate ganache. Stir with a spatula until all ingredients are thoroughly combined and the mixture is uniform in color and texture. The consistency should be thick but pliable, ready for shaping.
4. 4 Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate the mixture for at least 30 minutes, or until it is firm enough to scoop and roll. The chilling process allows the flavors to meld and the texture to firm up for easier handling.
5. 5 Place the chopped pistachios for coating into a shallow dish. Using a small spoon or a melon baller, scoop out portions of the chilled pistachio mixture, about 1 tablespoon each. Roll each portion between your palms to form a smooth ball, approximately 1 inch in diameter. This step requires gentle but firm pressure, about 5-8 minutes total for all truffles.
6. 6 Gently roll each pistachio truffle in the chopped pistachios, ensuring an even coating on all sides. Place the coated truffles on a parchment-lined baking sheet. For the best flavor and texture, allow the truffles to sit at room temperature for about 15-20 minutes before serving, or store them in an airtight container in the refrigerator for up to a week.

Nutrition (per serving)

Tips & Notes

• Use a labeled gluten-free white chocolate made with cocoa butter, and melt it gently. White chips scorch at a lower heat than dark and turn clumpy if the bowl gets too hot.
• Grind the pistachios in short pulses and stop once they look like coarse sand. Run the processor too long and the oils release, making the truffle mixture greasy and hard to roll.
• Roll the truffles in small groups and keep the rest of the bowl in the refrigerator. Warm palms soften the ganache quickly, so cool your hands under cold water if the mixture starts to stick.

Common questions