White Chocolate Pistachio Truffles, made with homemade Pistachio Butter, are the creamiest and most delicious truffles you will ever taste. They are the perfect bite of dessert and will also make wonderful edible gifts for the holiday season.
After making these super cute Pineapple Truffles, I thought I couldn’t possibly top those. But boy, was I wrong! These White Chocolate Pistachio Truffles have now been promoted to my favorite truffles of all time. Creamy, nutty, sweet but not too sweet, each bite is more satisfying than the last. And best of all, they’re made with just 2 ingredients, not counting all the ingredients to make the pistachio butter from scratch.
How to Make White Chocolate Pistachio Truffles
Before you can start the process of making these delicious White Chocolate Pistachio Truffles, you’ll need to first obtain the pistachio butter. You can either make it from scratch using my very own Pistachio Butter recipe or purchase some from the store. I know pistachio isn’t cheap, but I promise you these truffles are nothing you’ve ever tasted before. For the best result, I recommend making your own pistachio butter so you can control the ingredients that go into your nut butter.
Now on to the main topic, the White Chocolate Pistachio Truffles. You’ll need to add the pistachio butter and some white chocolate to a heat proof bowl. Melt this and mix it together to form the truffle center. Allow it to rest in the fridge until it can be form into balls.
The trick with the truffle center is to let it harden enough to stay together but still scoopable. This will take about 45 minutes to an hour, but check before the time is up to make sure you’re not over refrigerating it. Using a small ice cream scoop, about 1 tablespoon in size, divide the truffle mixture into 13 balls. These should still be slightly soft, refrigerate them until completely hardened, about another hour.
You don’t need a fancy double boiler to melt chocolate for the truffle filling or for the outer truffle cover. You just need a heat proof bowl and a sauce pan small enough to hold the bowl such that the bottom of the bowl doesn’t touch the simmering water. Melt the chocolate until almost completely melted, take it off the heat and stir until completely melted.
The most tedious part of this recipe is probably covering the pistachio truffles with a later of melted white chocolate. You’ll need to work quickly enough so that the truffles don’t melt into the bowl of hot melted chocolate, and the melted chocolate doesn’t solidify due to sitting at room temperature for too long. Refrigerate the finished White Chocolate Pistachio Truffles until the white chocolate layer harden completely.
This recipe makes just 13 truffles, a pretty small batch in my opinion. However, it can be double, triple easily to make more for holiday gifting. If you make this homemade Pistachio Butter, you should have more than enough pistachio butter for several batches of these amazing White Chocolate Pistachio Truffles.
More Indulging Truffles
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
📖 Recipe card
White Chocolate Pistachio Truffles
- 4 oz homemade pistachio butter ((½ cup, 113 g))
- 10 oz white chocolate melting wafers ((283g, divided))
- Ground pistachio
- Add pistachio butter and 4 oz of white chocolate to a heat proof bowl.
- Place the bowl over a simmering pot of water to melt the chocolate, stir to mix the chocolate and pistachio butter well.
- Refrigerate for 45 minutes to 1 hour to let the truffle filling harden but still workable.
- Use a small ice cream scoop to portion the truffle filling into 13 pieces.
- Place them on a parchment line baking sheet and refrigerate for 1 hour.
- Melt the rest of the white chocolate in a heat proof bowl over a simmering pot of water.
- Dip the bottom of a truffle into the melted chocolate and place it on the tip of a fork.
- Use a spoon to drizzle melted chocolate over the top to cover it completely.
- Allow the excess to drip off before placing it back on the parchment lined baking sheet.
- Sprinkle some ground pistachio over the top of the truffle.
- Continue with the rest of the truffles.
- Place the baking sheet back into the refrigerator for 30 minutes to 1 hour to allow the chocolate to harden completely.
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