It’s almost time for Valentine’s Day! Even if I don’t really care about this day, it’s always nice to make something delicious and thoughtful for someone you love. These truffles make a great gift at anytime of the year (I gave many away at Christmas).
The process is the same for both kinds of truffles. I just use less pistachio butter in the pistachio ones because I find it a bit overpowering otherwise. You just melt the chocolate, add the nut butter and chill until solid. Then I like to whip the mixture with a hand mixer to have creamier and lighter truffles. You can then easily form the truffles using a small spring-loaded scoop. I roll the truffles into chopped nuts, but you can also coat them in melted chocolate, shredded coconut, cocoa powder or leave them naked!
HOW TO MAKE A HOMEMADE TRUFFLE BOX
You can make a homemade truffle box, which is an affordable and wonderful gift! To mix things up, you can also make my easy 2-ingredient dark chocolate truffles. Just put the truffles onto small cupcake liners (also called paper candy cups) and put them in a cardboard chocolate box. They’re very cheap and you can find them on Amazon or in a DIY store. I’ll add a few links below but there’s lots to choose from.
For the UK: BENECREAT 20 Pack Kraft Paper Drawer Box
For the US: Sdoot 12 Pack Small Kraft Paper Boxes
ALTERNATIVE FLAVOURS
I made two versions of these truffles: pistachio/white chocolate and hazelnut/white chocolate (which is my favourite, but don’t tell anyone). However, you can customize the recipe using any kind of nut butter and chocolate you like. Just keep in mind that if you use dark chocolate you may need to add some powdered sugar if the mixture is too bitter. Some nice pairings would be: peanut butter and milk chocolate, almond butter and dark chocolate, cashew butter and milk chocolate or macadamia butter and white chocolate!
HOW TO MAKE NUT BUTTER AT HOME (IN 10 MINUTES)
If you can’t find pistachio/hazelnut butter, you can easily make it yourself. Just toast the same amount (in grams/ounces) of nuts in a 175°C/350°F oven for about 7 minutes and then pour them into a food processor. Blend until smooth and creamy: this could take a while, but keep going. The nuts will go from crumbs to a dry ball and then to creamy butter.
Pistachio and Hazelnut White Chocolate Truffles
Simple and delicious truffles, made with nut butter and white chocolate. You can customize this recipe using any nut butter or chocolate that you like!
Ingredients
Pistachio and White Chocolate Truffles
- 200g white chocolate (7oz)
- 150g pistachio butter (5.3oz or 2/3 cup)
- chopped pistachios (roughly 30g/1oz)
Hazelnut and White Chocolate Truffles
- 200g white chocolate (7oz)
- 200g hazelnut butter (7oz or 3/4 cup)
- chopped pistachios (roughly 30g/1oz)
Instructions
The process is the same for both kinds of truffles. I just use less pistachio butter in the pistachio ones because I find it a bit overpowering otherwise.
If you can't find pistachio/hazelnut butter, you can easily make it yourself. Just toast the same amount (grams/ounces) of nuts in a 175°C/350°F oven for about 7 minutes and then pour them into a food processor. Blend until smooth and creamy: this could take a while, but keep going. The nuts will go from crumbs to a dry ball and then to butter.
- Chop the white chocolate and melt in heatproof mixing bowl over a double-boiler. When it is melted, take it away from the heat and mix in the nut butter. Chill in the fridge for one hour or until solid enough to be whipped.
- Once chilled, take the mixture out of the fridge and whip with a hand mixer. This makes for creamier and lighter truffles.
- Using a small spring-loaded scoop, form the truffles onto a parchment-lined baking sheet. Freeze for 5/10 minutes before rolling them into balls with the palms of your hands. If your hands get too warm, wear gloves. Then roll them into the chopped nuts. Chill in the fridge until they're ready to be enjoyed!
- Store the truffles in an airtight container the fridge and they will last up to 2 weeks
