White Chocolate Lime Truffles with Pistachios


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!

white chocolate lime truffles with pistachios

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

Heat the heavy cream until it’s about to boil and small bubbles are starting to form.

cream boiling to use on the white chocolate truffles.

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.

Melted white chocolate for the base of our truffles.

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

lime added to the white chocolate mixture.

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.

White chocolate refrigerating and hardening so we can use it as our truffles.

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.

Using a small ice cream scooper, scoop the chocolate, mold it into a circle by hand.

rolling the white chocolate truffles by hand

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.

white chocolate truffle being rolled on to pistachios

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

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

bite in the white chocolate lime truffle shows the creamy interior

White Chocolate Lime Truffles with Pistachios

White chocolate truffles with Lime and Pistachio are the perfect treat for a decadent bite. Sweet, yet fresh with lime and slightly salted pistachios make this the perfect small dessert.
Print Recipe Pin Recipe
CourseDessert
Keywordchocolate truffle recipe, white chocolate truffles
Prep Time20 minutes
Refrigerating Time1 hour

Ingredients

  • 1 cup white chocolate chips
  • 1/4 cup heavy cream
  • 1 1/2 teaspoon lime juice
  • 1 lime zest
  • 1/2 cup slightly salted shelled pistachios

Instructions

  • Put the chocolate chips in a bowl
  • Using a small sauce pan or in the microwave, heat the heavy cream until it's about to boil and small bubbles are starting to form
  • Pour the cream over the chocolate chips. Let them sit for a little bit
  • Zest the lime and add to the chocolate mixture
  • Using a whisk, combine the cream and incorporate it into the chocolate chips
  • If the chocolate is not fully melted, put it in the microwave for 30 seconds, 15 seconds at a time
  • Once the mixture is well combined, add the lime juice and mix well
  • Cover the chocolate mixture with seran wrap but put it directly on the mixture, not on the bowl, but instead on top of the chocolate itself so it does not form a film while it cools
  • Let the chocolate cool completely for at least 2 hours
  • Using a food prossesor or a knife, chop up the pistachios until they are finely chopped, like crumbs. It's ok to have the crumbs be some bigger than others
  • Once the chocolate has hardened completely, using a small ice cream scoop or a tablespoon, scoop out the chocolate and using your hands, roll each scoop in your hands to form a ball
  • Roll each chocolate truffle on to the pistachio crumbs, make sure the entire surface is covered with the crumbs
  • Place the truffles on a plate and refrigerate once more until hardened
  • Serve chilled

Recipe Video Instructions

Notes

The amount of truffles you’ll yield depends on the size  of the scooper you use.

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