Pistachio Truffles

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.