• 150 grams (5.3 ounces) white chocolate
  • 110 grams (3.9 ounces) cream (33%)
  • 30 grams (1.05 ounces) pistachio paste
  • 30 grams (1.05 ounces) butter
  • 20 grams (0.7 ounces) amaretto
  • pinch of salt
  • white chocolate for coating, to taste


  • Double Boiler

    This helps melt the white chocolate gently without burning it. Tip: Use a heatproof bowl over a pot of simmering water to create your own double boiler.

  • Spatula

    Essential for stirring and creating a smooth ganache. Tip: A silicone spatula works best as it can scrape down the sides effectively.

  • Pastry Bag

    You'll need this to pipe the truffle mixture into perfect spheres. Tip: If you don't have a pastry bag, a ziplock bag with the corner snipped off works in a pinch.

  • Thermometer

    Critical for checking the temperature of your ganache. Tip: An instant-read thermometer ensures accuracy.

  • Freezer

    Helps set the truffle mixture quickly. Tip: Line your baking sheet with parchment paper to prevent sticking.


Step 1

These pistachio & amaretto truffles are especially delightful with a thin layer of chocolate. If you allow them to stabilize at room temperature for 10 minutes before serving, the center becomes slightly fluid. Here's how to make them:

Step 2

1. Gather all ingredients: 150 grams white chocolate (5.3 oz), 110 grams cream (33%) (3.9 oz), 30 grams pistachio paste (1.05 oz), 30 grams butter (1.05 oz), 20 grams amaretto (0.7 oz), a pinch of salt, and white chocolate for coating.

Step 3

2. Heat the cream until the first bubbles appear (do not boil). Pour the hot cream over the white chocolate and add the pistachio paste and a pinch of salt. Stir the mixture with a spatula until the chocolate melts and everything is well combined. Ensure the chocolate pieces are small so they melt uniformly.

Step 4

3. When the mixture cools to 35-40°C (95-104°F), add the room temperature butter and amaretto. Blend until smooth and glossy to form an emulsion. Pour the ganache into a pastry bag and refrigerate until it firms up. Blending helps achieve a silky texture.

Step 5

4. Once the ganache is firm, pipe out 18 grams (0.65 oz) portions and form them into balls. If the ganache is too soft to handle, place it in the freezer for a few minutes. Chilling ganache briefly can make rolling easier.

Step 6

5. Roll the ganache portions into smooth balls and place them back into the freezer to firm up.

Step 7

6. Temper the white chocolate using your preferred method. Coat the chilled truffles with the tempered white chocolate and let them stabilize at 16-18°C (61-64°F). If desired, coat with an additional layer of chocolate. Tempering chocolate ensures a smooth, glossy finish.

Step 8

7. Store truffles in a cool, dry place at 16°C (61°F) for up to 2 weeks. For extended shelf life of up to 4 weeks, incorporate sorbitol and trimoline. If you lack a cool spot, refrigerate the truffles. Enjoy!

Step 9

Bringing the truffles to room temperature before serving enhances their flavors.


🍬 These Pistachio & Amaretto Truffles are perfect for any event, from a sophisticated dinner party to a casual get-together. Place them in decorative wrappers or mini cupcake liners for a presentation that’s as stunning as the truffles are delicious.

🍾 Try serving them alongside a glass of chilled Amaretto or your favorite coffee drink for a combo that’s simply divine. The creamy texture and nutty flavor pairs beautifully with a variety of beverages, making each bite an indulgent experience.

🍓 For a fresh twist, serve your truffles with a platter of seasonal fruits. The sweetness and acidity of the fruit contrast wonderfully with the rich, smooth truffles, adding a vibrant and refreshing element to your dessert table.


🌿 Going gluten-free? Good news: This recipe is naturally gluten-free, so no substitutions are necessary! Just ensure that all your ingredients, especially the white chocolate, are certified gluten-free.

🌱 For a vegan version, simply swap out a few ingredients to make it vegan-friendly. Use vegan white chocolate, coconut cream instead of dairy cream, and non-dairy butter. The process remains exactly the same!


  • What if I burn my chocolate while melting it?

    Burnt chocolate cannot be salvaged. Always melt chocolate slowly over low heat using a double boiler to prevent burning.

  • Can I use milk chocolate instead of white chocolate?

    Yes, you can substitute milk chocolate, but it will change the flavor profile of the truffles.

  • How can I achieve perfectly round truffles?

    Chill the ganache thoroughly so it's firm enough to roll into smooth balls without sticking to your hands.

  • Can the ganache be made ahead of time?

    Yes, you can prepare the ganache a day in advance and store it in the fridge. Just make sure to bring it back to room temperature slightly before rolling.

  • Why isn't my ganache smooth and glossy?

    This usually happens if the temperature is too high or if the ingredients are not emulsified properly. Use a blender for a perfect, silky finish.

  • How do I correctly temper the white chocolate for coating?

    Temper the chocolate by first melting two-thirds of it to 40-45°C (104-113°F), then adding the remaining third while stirring until the mixture cools to 28-29°C (82-84°F), and then gently heating it back to 30-31°C (86-88°F).

Nutrition facts

Recipe Yield:20 truffles
Calories:Per truffle
Calories (Min - Max):80 - 100
Total Fat:7g
Saturated Fat:4g
Total Carbohydrate:6g
Total Sugars:5g