Description
Delight in these creamy vegan pistachio truffles, a luscious treat combining smooth vegan white chocolate, rich pistachio butter, and a hint of vanilla. Perfectly molded and coated in a pistachio-studded chocolate shell, these truffles are frozen to maintain their silky texture and make for an elegant, dairy-free dessert.
Ingredients
Filling Ingredients
- 100 g coconut cream
- 100 g 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
Topping Ingredients
- 140 g vegan white chocolate
- 50 g cocoa butter (or vegan white chocolate + coconut oil alternative)
- 1 tablespoon pistachio butter
- 25 g roasted pistachios, finely chopped
Instructions
- Prepare the Filling: Combine the coconut cream and finely chopped vegan white chocolate in a medium heat-resistant bowl. Set this bowl over a saucepan with simmering water, ensuring the water doesn’t touch the bowl. Stir frequently to gently melt the mixture using the bain-marie (water bath) method.
- Incorporate Remaining Filling Ingredients: Remove the bowl from heat and thoroughly mix in the vegan butter, vanilla extract, and sea salt until smooth and well combined.
- Fill the Molds: Spoon or pipe the chocolate mixture into a silicone sphere mold, filling each cavity about two-thirds full. Place one whole pistachio into each cavity, then cover with the remaining chocolate mixture to seal them.
- Freeze the Filled Molds: Freeze the mold for at least 4 hours or until the truffles are completely solidified.
- Prepare for Topping: Carefully remove the truffles from the mold onto a baking sheet lined with parchment paper or a silicone mat. Keep the tray in the freezer to prevent melting while preparing the topping.
- Melt Topping Ingredients: Place the vegan white chocolate and cocoa butter in a bowl and melt over a water bath. Remove from heat and stir in the pistachio butter and finely chopped roasted pistachios until smooth.
- First Coating: Insert a wooden skewer into each frozen truffle and dip it into the melted chocolate topping. Place each coated truffle back on the baking tray to let the chocolate set quickly, as the truffles are frozen. Dip and coat one at a time for best results. Freeze the coated truffles for 5 minutes to ensure the chocolate sets completely.
- Second Coating: Dip each truffle again into the melted topping for a second layer of coating, then return to the parchment paper to fully set before serving or storing.
Notes
- Use full-fat coconut cream for the best creamy texture.
- Choose high-quality vegan white chocolate for superior flavor and melting properties.
- If cocoa butter isn’t available, substitute with a mixture of vegan white chocolate and coconut oil as mentioned.
- Maintain the truffles frozen while dipping to ensure quick setting of the coating and prevent melting.
- Store finished truffles in the freezer for optimal texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (including melting and setting until frozen)
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
