Pistachio Truffles

5 from 1 vote

These easy, no bake truffles are perfect for holidays and gift-giving. Made with Pistachios, vanilla wafers, cream cheese, golden rum and a white chocolate coating, they're really delicious.

Course Dessert

Cuisine American

Keyword candy, christmas, pistachios

Dietary Restrictions Egg Free, Vegetarian

Prep Time 20

Resting Time 1

Total Time 1 20

Servings

Calories 259kcal

Author Lisa Lotts

Equipment

Food Processor

Ingredients

1½ cups vanilla wafers
1 cup roasted, salted pistachios
4 ounces cream cheese
⅓ cup brown sugar packed
2 tablespoons whiskey optional

FOR GARNISH

10 ounces white chocolate melting wafers I used Ghirardelli
¼ cup pistachios finely chopped

Instructions

MAKE THE TRUFFLES

Combine 1½ cups vanilla wafers and 1 cup roasted, salted pistachios in the food processor and pulse several times until it resembles sand.
Add 4 ounces cream cheese and 2 tablespoons whiskey and pulse again, scraping down the bowl of the food processor several times as necessary. Add ⅓ cup brown sugar and pulse to combine.
When the mixture is well mixed, dip a tablespoon into the mixture and place it in your hand. Press to compact the truffle so that it sticks together, then gently roll it into a ball. Transfer the truffles to a rimmed baking sheet.
Continue rolling out the remaining truffles. Refrigerate for 20 to 30 minutes until firm.

GARNISH THE TRUFFLES

Line a baking sheet with parchment paper and set aside.
Put 10 ounces white chocolate melting wafers into a microwaveable bowl. Microwave on 50% power for 30-second increments, stirring after each time until the wafers are melted and completely smooth.
Remove the truffles from the refrigerator and place one on the end of a fork. Hold the truffle over the bowl of melted white chocolate and use a spoon to pour the melted chocolate over the truffle until it's well coated.
Transfer the truffle to the prepared baking sheet and use a toothpick or another fork to gently push the truffle onto the parchment paper (being careful not to mess up the candy coating). Sprinkle with ¼ cup pistachios.
Continue with the remaining truffles in the same fashion. Let the chocolate coating dry for about an hour, then transfer the truffles to an airtight storage container or gift boxes.

Nutrition