Lemon Pistachio Truffles for National Pistachio Day

Since the good folks at the National Day Calendar were kind enough to recommend we observe National Pistachio Day with some lovely little Lemon-Pistachio Truffles, I thought I’d take a moment to share one delicious recipe with you.

During the holidays, Hubby and I stopped in at a Edwards Cake and Candy Supplies, an awesome shop near our home. I get excited every time we go there because it’s the  kind of place that sells you everything you need to bake and get creative. There are pans, and pastry bags and tips and molds and just about everything you can imagine. They even have classes! Best of all, they have huge blocks of chocolate. Good chocolate, for those of us who like to make our own candies or need more than just a candy bar to create curls for our cakes. The candies I made over the holidays were a huge hit. Needless to say, I can’t wait to get back in there. And here’s the perfect recipe . . .

Lemon Pistachio Truffles
For the Ganache Filling
12 oz Good Quality White Chocolate (must contain cocoa butter)
½ cup Heavy Cream
1 tablespoon grated Myers Lemon Zest

For the Coating
8 oz good quality Bittersweet Chocolate
¼ cup Pistachios, chopped

To make the ganache heat white chocolate, cream, and lemon zest in a double boiler over medium heat. I place a glass bowl over a pot of boiling water as I do not have a double boiler, this also eliminates having to transfer the mixture to another bowl. Stir often until chocolate has melted. Pour into a bowl and cover. Chill overnight. 

Remove bowl from fridge and scoop out teaspoon sized balls of ganache. I find it easiest to portion out all of the ganache and then use my hands to roll them into balls. Place balls on a parchment lined baking sheet and place in the freezer for two hours. 

Melt bittersweet chocolate in double boiler. Once completely smooth remove ganache from freezer. Carefully slide the parchment with ganache off the baking sheet and place a clean sheet of parchment on the baking sheet. One at a time dip the ganache into bittersweet chocolate and coat completely. Place on frozen parchment lined baking sheet and sprinkle with chopped pistachios. Repeat until all pieces have been coated and return the sheet to the freezer for one hour. 

Once firm, place truffles in mini cupcake papers and put in covered container to store. Keep in refrigerator for up to one week.

Original Recipe: Arctic Garden Studio

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen