Cook the Book: White Chocolate Truffles

Ingredients

• 0.3 cup cup heavy whipping cream 
• 0.3 teaspoon kosher salt 
• 1  lemon zest finely grated
• 0.8 cup pistachios unsalted
• 8 ounces chocolate white finely chopped

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• whisk
• plastic wrap
• melon baller

Directions

1. Preheat the oven to 350°F.
2. In a food processor, finely chop the pistachios.
3. Spread them onto a baking sheet and toast until they are fragrant, 5 minutes.
4. Remove them from the oven and cool the sheet on a rack. When cool, grind the pistachios to a fine flour in the food processor.
5. Transfer them to a shallow bowl.
6. Pour about 2 inches of water into a medium saucepan and bring it to a simmer.
7. Put the white chocolate, lemon zest, and salt into a heatproof bowl and place it over the simmering water. Stir until the white chocolate has melted.
8. Remove the bowl from the heat and gently whisk in the heavy cream until completely smooth.
9. Let the ganache cool to room temperature, about 2 hours. Then cover the surface with a piece of plastic wrap and refrigerate it until it has set, about 1 hour.
10. Using a melon baller or a 1/2-inch teaspoon measure, and a cup of warm water to clean the scoop as needed between balls, scoop the ganache into 28 one-inch balls.
11. Roll each ball between your hands until it is round, and then roll it in the toasted ground pistachios to coat.
12. Truffles can be kept in an air tight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks. Store them with extra toasted pistachios sprinkled over the top which keeps the truffles coated and prevents them from rubbing against one another.