Description
These vegan pistachio truffles feature a rich and creamy pistachio white chocolate ganache filling encased in a crunchy pistachio white chocolate shell. Naturally dairy-free and gluten-free, these decadent treats are easy to make and perfect for indulgent vegan dessert lovers.
Ingredients
Scale
Filling
- 100 g (3.5 oz) coconut cream
- 100 g (3.5 oz) vegan white chocolate, finely chopped
- 2 tablespoons pistachio butter
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ teaspoon sea salt
- 15 whole pistachios
Coating
- 140 g (5 oz) vegan white chocolate
- 50 g (1.75 oz) cocoa butter or vegan white chocolate mixed with coconut oil
- 1 tablespoon pistachio butter
- 25 g roasted pistachios, finely chopped
Instructions
- Prepare the filling: Add the coconut cream and finely chopped vegan white chocolate to a heat-resistant bowl. Place the bowl over a saucepan with simmering water (a bain-marie), ensuring the water doesn’t touch the bowl. Gently melt the mixture, stirring frequently until smooth.
- Combine ingredients: Remove the bowl from heat and stir in the vegan butter, vanilla extract, and sea salt until fully combined into a creamy ganache.
- Fill the molds: Spoon or pipe the ganache into the cavities of a silicone sphere mold about two-thirds full. Place one whole pistachio into each filled mold, then top with additional chocolate filling to seal.
- Freeze the truffles: Freeze the filled molds for at least 4 hours or until completely solid to set the ganache.
- Prepare for coating: Remove the truffles from the mold and place on a baking sheet lined with parchment paper or a silicone mat. Keep them in the freezer while preparing the coating to prevent melting.
- Make the coating: Melt the 140 g vegan white chocolate and 50 g cocoa butter together in a bowl over simmering water (bain-marie). Remove from heat and stir in the pistachio butter and finely chopped roasted pistachios until evenly mixed.
- Coat the truffles: Insert a wooden skewer into the bottom of each frozen truffle and dip into the chocolate coating. Place back onto the lined baking tray. The cold truffles will cause the coating to set quickly, so work one at a time.
- Set the coating: After coating all truffles once, return the tray to the freezer for 5 minutes to fully harden the coating.
- Double coat: Dip each truffle into the melted chocolate again for a second coat and place on parchment paper to set completely before serving.
Notes
- Use full-fat coconut cream for the best creamy texture in the ganache.
- If vegan white chocolate is unavailable, substitute with white chocolate alternatives suitable for your diet.
- Cocoa butter provides a smooth finish in the coating, but vegan white chocolate blended with coconut oil can be used as a substitute.
- Ensure truffles remain cold throughout coating to maintain shape and texture.
- Store truffles frozen or refrigerated for best results and freshness.
