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.
- 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
- 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