Pistachio Nougat Truffles
Pistachio Nougat Truffles
Ingredients
For the Nougat Center
- 1 cup pitted Medjool dates, firmly packed
- 1/2 cup raw almonds
- 1/4 teaspoon fine sea salt
For the Coating and Garnish
- 6 ounces white chocolate, chopped or chips
- 1/4 cup pistachio butter
- 1/4 cup shelled pistachios, finely chopped, for garnish
- 1/8 teaspoon fleur de sel, for garnish
Instructions
- 1
Line a baking sheet with parchment paper and set aside. This will be used to hold your finished truffles.
⏱️ 2 min
- 2
Prepare the nougat center: In a food processor, combine the pitted Medjool dates, raw almonds, and fine sea salt. Process on high speed until the mixture comes together into a sticky, pliable dough. It should be firm enough to roll into balls.
⏱️ 5 min
- 3
Roll the nougat mixture into small, bite-sized balls, approximately 1 inch in diameter. You should get about 12-16 truffles. Place the rolled balls onto the prepared baking sheet.
⏱️ 10 min
- 4
Prepare the coating: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring well after each, until completely smooth. Alternatively, melt over a double boiler.
⏱️ 3 min
- 5
Once the white chocolate is melted and smooth, stir in the pistachio butter until fully combined and the mixture is a uniform, vibrant green color. Ensure there are no streaks.
⏱️ 2 min
- 6
Assemble the truffles: Dip each nougat ball into the pistachio coating, ensuring it's fully covered. Use a fork or a dipping tool to lift the truffle, allowing excess coating to drip off.
⏱️ 10 min
- 7
Immediately after dipping, while the coating is still wet, sprinkle each truffle generously with the finely chopped pistachios and a tiny pinch of fleur de sel. Return the coated truffles to the parchment-lined baking sheet.
⏱️ 5 min
- 8
Place the baking sheet with the assembled truffles into the freezer for at least 45 minutes, or until the coating is completely set and firm. Once set, transfer to an airtight container and store in the refrigerator for best texture.
⏱️ 45 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Nougat Truffles
Ingredients
For the Nougat Center
- 1 cup pitted Medjool dates, firmly packed
- 1/2 cup raw almonds
- 1/4 teaspoon fine sea salt
For the Coating and Garnish
- 6 ounces white chocolate, chopped or chips
- 1/4 cup pistachio butter
- 1/4 cup shelled pistachios, finely chopped, for garnish
- 1/8 teaspoon fleur de sel, for garnish
Instructions
- 1
Line a baking sheet with parchment paper and set aside. This will be used to hold your finished truffles.
⏱️ 2 min - 2
Prepare the nougat center: In a food processor, combine the pitted Medjool dates, raw almonds, and fine sea salt. Process on high speed until the mixture comes together into a sticky, pliable dough. It should be firm enough to roll into balls.
⏱️ 5 min - 3
Roll the nougat mixture into small, bite-sized balls, approximately 1 inch in diameter. You should get about 12-16 truffles. Place the rolled balls onto the prepared baking sheet.
⏱️ 10 min - 4
Prepare the coating: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring well after each, until completely smooth. Alternatively, melt over a double boiler.
⏱️ 3 min - 5
Once the white chocolate is melted and smooth, stir in the pistachio butter until fully combined and the mixture is a uniform, vibrant green color. Ensure there are no streaks.
⏱️ 2 min - 6
Assemble the truffles: Dip each nougat ball into the pistachio coating, ensuring it's fully covered. Use a fork or a dipping tool to lift the truffle, allowing excess coating to drip off.
⏱️ 10 min - 7
Immediately after dipping, while the coating is still wet, sprinkle each truffle generously with the finely chopped pistachios and a tiny pinch of fleur de sel. Return the coated truffles to the parchment-lined baking sheet.
⏱️ 5 min - 8
Place the baking sheet with the assembled truffles into the freezer for at least 45 minutes, or until the coating is completely set and firm. Once set, transfer to an airtight container and store in the refrigerator for best texture.
⏱️ 45 min