White Chocolate Pistachio Truffles: A Creamy, Crunchy Delight!

In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat.

Add the chopped white chocolate to the hot cream. Let it sit for a minute, then stir until the chocolate is completely melted and smooth.

Flavor the Mixture:

Stir in the vanilla extract and a pinch of salt for added flavor.

Cool and Refrigerate:

Let the mixture cool to room temperature. Once cooled, cover the bowl and refrigerate for about 2 hours, or until the mixture firms up and is scoopable.

Form the Truffles:

Use a small scoop or your hands to shape the mixture into small balls. Roll each ball in the finely chopped pistachios to coat evenly.

Set the Truffles:

Place the truffles on a baking sheet lined with parchment paper. Refrigerate for another 30 minutes to set.

Serve or Gift:

Enjoy your delicious truffles, or package them in a cute box or jar for a perfect gift!

Serving and Storage Tips: