White Chocolate Lime Truffles with Pistachios

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White chocolate is probably on my list of 5 favorite things to eat. I will always pick white chocolate over milk or dark chocolate, always! People seem to either love it or hate it, but I just find it to be so sweet and creamy.

These white chocolate white truffles are infused with lime zest and rolled in chopped and slightly salted pistachios. They are sweet but not overwhelming. The lime cuts the heaviness of the white chocolate and the salty pistachios add the perfect crunch and subtle saltiness to this treat.

I used to make these for my friends for Christmas treats. They were always a hit!

Directions on how to make these White Chocolate Lime Truffles with Pistachios:

Heat the heavy cream until it starts simmering, and it’s about to boil. There should be small bubbles starting to form.

Pour the cream over the white chocolate chips. Let sit for a few seconds while the chocolate melts.

In the meantime, zest an entire lime on top of the white chocolate mixture.

Using a whisk, combine the cream and the white chocolate chips until it is creamy and homogeneous.

Tip! White chocolate is very temperamental, so if the chips don’t melt all the way, put it in the microwave for 30 seconds (15 seconds at a time) so it melts all the way through.

Once the mixture is well mixed, no lumps, and no liquid floating on the top, add the lime juice and incorporate well.

Place some plastic wrap over the top of the white chocolate. Put it DIRECTLY on the mixture so blocks air from touching it. Not over the bowl. Lay it directly on the chocolate.

Tip! The plastic wrap prevents the chocolate from forming a top film. It’ll keep it creamy.

Let the chocolate cool completely in the refrigerator. It will take at least a few hours for it to be nice and hardened.

In the meantime, in a food processor, chop the pistachios until it resembles crumbs. Add them on to a flat plate.

Tip! It’s ok for the pistachios crumbs to be some bigger crumbs than others, it’ll add texture to the truffle.

Now that the white chocolate mixture is fully cooled, using a small ice cream scooper, scoop the chocolate, mold it into a circle by hand. A tablespoon also works as a scooper to make the truffles uniformly the same size.

Tip! Using your hands will allow the chocolate to slightly melt, this will help the pistachio crumbs adhere well to the chocolate.

Roll each truffle on to the pistachio crumbs, coating the surface of the truffle evenly.

After all truffles are coated, refrigerate again until they are hardened.

Tip! White chocolate melts very easily. Serve them chilled for better results.