Ingredients
4 oz homemade pistachio butter ((½ cup, 113 g))
10 oz white chocolate melting wafers ((283g, divided))
Ground pistachio
Instructions
Add pistachio butter and 4 oz of white chocolate to a heat proof bowl.
Place the bowl over a simmering pot of water to melt the chocolate, stir to mix the chocolate and pistachio butter well.
Refrigerate for 45 minutes to 1 hour to let the truffle filling harden but still workable.
Use a small ice cream scoop to portion the truffle filling into 13 pieces.
Place them on a parchment line baking sheet and refrigerate for 1 hour.
Melt the rest of the white chocolate in a heat proof bowl over a simmering pot of water.
Dip the bottom of a truffle into the melted chocolate and place it on the tip of a fork.
Use a spoon to drizzle melted chocolate over the top to cover it completely.
Allow the excess to drip off before placing it back on the parchment lined baking sheet.
Sprinkle some ground pistachio over the top of the truffle.
Continue with the rest of the truffles.
Place the baking sheet back into the refrigerator for 30 minutes to 1 hour to allow the chocolate to harden completely.
