WHITE CHOCOLATE PISTACHIO TRUFFLES

Dec 2, 2012

smitten ⋅ gluten free, holiday, kiddos, sugars ⋅ candy, chocolate, dessert, pistachio, truffles ⋅ 6 comments

•Well it’s officially December and I’ve been in the middle of a baking frenzy.  I have tons of things planned in my head and see new ideas everyday.  I’m trying to stick to a Christmas theme for now with truffles and peppermint bark.  It is still fall and we had a good run with pumpkin granola and sweet potato cupcakes with cream cheese marshmallow frosting. Truffles are one of the easiest things to make with just a couple of ingredients, you can make them way ahead of time, and flavor and coat with what you like.  I have some ideas at the bottom of the page.  I chose to use white chocolate this time, flavor with just vanilla, and coat with chopped pistachios.  It’s sweet, creamy, salty, and crunchy all at the same time.  These would be super cute given as gifts in a small boxes or a takeout containers with tissue paper or in clear cellophane bags tied with a pretty ribbon.

 

 

7 oz white chocolate chips or chopped white chocolate bar

1/4 cup heavy cream

1/2 tsp vanilla extract

1 1/2 cups chopped pistachio nuts

 

makes about 12- depending on what size you scoop

prep and chillin time-2 hours

 

In a small sauce pan, bring about a inch of water to a simmer (not boil).  Place a small glass bowl in the pot making sure that the bottom of the bowl doesn’t touch the water.  This is called an bain-marie.

Pour the cream into the glass bowl, and heat over the simmering water until hot.  Don’t boil the cream, you just want it hot to the touch.

Remove glass bowl from the heat and pour in the white chocolate.

Whisk until smooth.  If you have to melt just a little more, put back over the pot (with burner turned off) and stir a second or two.

Stir in the vanilla, scrape the sides of the bowl with a spatula and pop into the fridge for 1 hour.

Using a melon baller, a spoon, or small ice cream scooper, scoop out equal amounts, and place on a parchment lined baking sheet.  I made 13 truffles a little smaller than a walnut.

Using your hands, roll into balls.  Pop back into the fridge for 30 min.

Shell the pistachios, trying only to eat a handful…..gosh I love these.

With a big sharp knife, chop the pistachios very fine, but not to dust.

Remove the chilled white chocolate balls from the fridge.  One by one roll in your hands, just to warm up a bit, and roll in the chopped pistachios.

Ta-dah……you now have truffles! Wasn’t that easy?  Store in the fridge until ready to serve, but bring to room temp to serve.  Will keep in an airtight container in the fridge for 1 week♥Enjoy

•Other ideas to roll the truffles in- crushed candy canes, chocolate sprinkles, powdered sugar, or walnuts.

•Other ideas to add flavor-Irish cream liquor, mint extract, raspberry liquor, or almond extract.

Stay tuned for the recipe for the other truffles pictured below♥

 

 

 Shared on Sweet 2 Eat Baking,Six Sisters’ Stuff,High Heels and Grills,Wicked good Wednesday-come me join the fun!