Ingredients Metric US Volume
Heavy cream 225 g 7.9 oz 1 cup
Salt 2 g 0.1 oz ¼ tsp
Glucose 30 g 1.1 oz tbsp
Invert Sugar 30 g 1.1 oz 1 tbsp
Pistachio paste 125 g 4.4 oz ½ cup
White couverture, chopped or coins 250 g 8.8 oz cups
Unsalted butter, softened 45 g 1.6 oz 3 tbsp
cocoa butter, melted 50 g 1.8 oz cup + 1 tbsp
White chocolate truffle shells 260 g 9.2 oz 94 ea
Dark couverture, 63%, tempered, for capping and coating 200 g 7.1 oz 2 cups
Ground pistachios, for garnishing 90 g 3.2 oz cup
1307 g 46.3 oz


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.