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Melt Chocolate: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the chopped white chocolate. Stir until smooth and melted.
Add Flavor: Mix in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature.
Chill: Once cooled, cover the bowl and place it in the fridge for about 2 hours, or until the mixture is firm enough to scoop.
Shape Truffles: Use a small scoop or your hands to form the chilled mixture into small balls. Roll each ball in the extra chopped pistachios to coat.
Serve: Place the truffles on a plate and enjoy!
Prep Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: Approximately 100 kcal per truffle | Servings: About 20 truffles
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