Description
Decadent, no-bake truffles with a rich pistachio white chocolate center, encased in a shimmering rose gold finish. Perfect for gifting or a special dessert.
Ingredients
Scale
For the Crust:
- 1 cup shelled pistachios, plus extra for garnish
- 1/2 cup white chocolate chips
- 2 tablespoons unsalted butter, softened
- 1/4 cup sweetened condensed milk
- 1/2 teaspoon rose water (optional)
- 1/2 cup white candy melts or coating chocolate
- 1 teaspoon coconut oil or shortening
- Edible rose gold dust or luster powder
- Optional: gold leaf flakes for decoration
Instructions
1. Prepare the Crust:
- In a food processor, pulse pistachios until finely ground but not a paste. Set aside.
- In a microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring until smooth.
- Add the melted white chocolate, softened butter, sweetened condensed milk, and rose water (if using) to the ground pistachios. Mix until a thick dough forms.
- Chill the mixture for 15-20 minutes until firm enough to handle.
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 10 minutes.
- In a small bowl, melt the white candy melts with coconut oil in 20-second intervals, stirring until smooth.
- Remove the truffles from the freezer. Using a fork or dipping tool, dip each truffle into the melted candy coating, allowing excess to drip off.
- Place coated truffles back on the parchment paper. While still wet, lightly sprinkle with edible rose gold dust or brush with a mixture of dust and vodka (if using powder).
- Garnish with a few crushed pistachios and optional gold leaf flakes. Let set at room temperature or refrigerate until firm.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
You can customize the flavor by adding a drop of almond extract or using dark chocolate instead. For a vegan version, use vegan white chocolate and coconut condensed milk.