Pistachio Truffles
 
 
Author:
Serves: 24
Ingredients
Instructions
  1. Bring ½ cup fine chopped pistachios and heavy cream to a boil.
  2. Remove from heat, cover and allow to steep for at least 1 hour preferably overnight.
  3. Re- Boil the pistachio infused heavy cream then pour over the finely chopped white chocolate
  4. Whisk to melt the chocolate
  5. Set aside until it is scoop-able consistency and scoop 1" balls
  6. Re-roll the balls to a perfect shape and use the "pre-dipping" method to coat the balls as shown in the video.
  7. Roll in the other portion of chopped pistachios
Notes
Truffles are meant to be eaten at room temperature.

As long as you are working with gloved hands there is not risk of bacteria getting trapped inside the truffle, so you can store truffles for up to 4 days at room temperature in a cool dry place.


Freezing of dipped truffles is not the greatest since chocolate does not like condensation and freezing almost always produces condensation on the thaw.
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/how-to-make-chocolate-truffles/