|White couverture, chopped or coins|
|Unsalted butter, softened|
|cocoa butter, melted|
|White chocolate truffle shells|
|Dark couverture, 63%, tempered, for capping and coating|
|Ground pistachios, for garnishing|
1 In a medium pot, combine the cream, salt, and glucose and bring to a boil over medium heat.
2 Combine the invert sugar, pistachio paste, and chopped couverture. Pour the hot cream over the mixture and set aside undisturbed for 1 minute.
3 Using a spatula, stir in small circles at first, then gradually in wider circles to form a smooth, shiny ganache.
4 Cool to 90&F/32.2&C.
5 Blend in the butter and cocoa butter using an immersion blender. Cover with plastic wrap and let cool to 84&F/28.9&C.
6 When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in the tip and pipe into the shells. Let set overnight at room temperature.
7 Cap the truffles with the dark couverture once the ganache has completely set.
8 Coat the truffles in dark couverture by hand.
9 Before the couverture sets, roll the truffles in the ground pistachios to coat. Let set at room temperature.
10 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.
© 2011 All rights reserved. Published by Wiley.