Pistachio Truffles
by Deeba Rajpal
Ingredients
8.5 oz White couverture, divided
5 tbsp Heavy cream
2 cups California Pistachios
1 tbsp Oil, vegetable flavor
Instructions
Pistachio Butter
Roast California Pistachios for six minutes, then cool. Blend in short bursts until the oils are released. Add oil and blend until smooth. Refrigerate.
California Pistachio Cream
Add one tablespoon of pistachio butter to 35 g of melted white chocolate.
Assembly
Pour heated cream over the remaining white couverture. Rest the cream and couverture for five minutes. Stir until fully melted. Refrigerate until mixture is set. Roll into walnut-sized balls. Drizzle with California Pistachio cream. Alternatively, roll into pistachio powder or finely chopped pistachios.
Note: Refrigerate the remaining pistachio butter for future use.
Pro-tip: Couverture has a higher cocoa butter content (32-39%) than baking and eating chocolate. Couverture is also ground to a finer texture to give it a beautiful shine.
Ingredients
250 g White couverture, divided
75 g Heavy cream
250 g California Pistachios
1 tbsp Oil, vegetable flavor
Instructions
Pistachio Butter
Roast California Pistachios for six minutes, then cool. Blend in short bursts until the oils are released. Add oil and blend until smooth. Refrigerate.
California Pistachio Cream
Add one tablespoon of pistachio butter to 35 g of melted white chocolate.
Assembly
Pour heated cream over the remaining white couverture. Rest the cream and couverture for five minutes. Stir until fully melted. Refrigerate until mixture is set. Roll into walnut-sized balls. Drizzle with California Pistachio cream. Alternatively, roll into pistachio powder or finely chopped pistachios.
Note: Refrigerate the remaining pistachio butter for future use.
Pro-tip: Couverture has a higher cocoa butter content (32-39%) than baking and eating chocolate. Couverture is also ground to a finer texture to give it a beautiful shine.
American Pistachio Growers
