Recipe courtesy of Ree Drummond
White Chocolate Pistachio Truffles
Getting reviews...
- Level: Easy
- Total: 3 hr 10 min
- Active: 40 min
- Yield: about 4 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 130
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 24 mg
Ree’s daughter Alex enjoyed these truffles so much on her honeymoon that Ree decided to recreate them in her kitchen. They were even served at breakfast time!
- Level: Easy
- Total: 3 hr 10 min
- Active: 40 min
- Yield: about 4 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 130
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 24 mg
Ingredients
Directions
- Heat the sweetened condensed milk, pistachio butter and 1 pound white chocolate chips in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, then cover and refrigerate until chilled, 2 hours.
- Line a sheet pan with parchment paper and set aside.
- Melt the remaining 1/2 pound white chocolate together with the coconut oil over a double boiler on medium-low heat until smooth. Set aside.
- Roll the chilled truffle batter into teaspoon-sized balls. Using a fork, dip each ball into the melted white chocolate coating, and let the excess chocolate drip off. Immediately sprinkle with the chopped pistachios and place on the prepared sheet pan. Repeat with the remaining ingredients to make more truffles.
- Allow the chocolate exterior to set completely, about 30 minutes. If short on time, chill for 15 minutes. Store in an airtight container.
