White Chocolate and Pistachio Balls

by Tarla Dalal

Malibu Truffles are a tantalizing combination of coconut and white chocolate which is a must to try. You may substitute white chocolate with dark chocolate if you so desire.

add to my cookbook add to shopping list

व्हाईट चॉकलेट एण्ड पिस्टाशीओ बॉल्स् - हिन्दी में पढ़ें (White Chocolate and Pistachio Balls in Hindi)

Added to 118 cookbooks This recipe has been viewed 37586 times

A box of handmade sweets, lovingly prepared by you, is perhaps the warmest way to greet a special someone. And if you have not been doing this, under the assumption that chocolates and sweets are tough to make, then here is a recipe that will change your opinion right away. White Chocolate and Pistachio Balls features a tantalizing combo of coconut and white chocolate, which is sure to delight anybody you offer it to. You may replace white chocolate with dark chocolate, if you wish to, so the easy, no-fuss sweets can be perfectly customized to your taste.

Add your private note

White Chocolate and Pistachio Balls recipe - How to make White Chocolate and Pistachio Balls

Tags

Setting Time: 1 hour Preparation Time: 10 mins Cooking Time: 3 mins Total Time: 731 hours 13 minutes 6Makes 6 balls
Show me for balls

Ingredients

1 cup crumbled eggless vanilla sponge cake
4 tbsp blanched and chopped pistachios
2 tbsp desiccated coconut

For The White Chocolate Mixture
1/4 cup chopped white chocolate
1/4 cup fresh cream
a few drops coconut essence

Method

For the white chocolate mixture

Heat the fresh cream in a broad non-stick pan and cook on a medium flame for 1 minute, while stirring continuously.
Switch off the flame, add the white chocolate and mix well till the mixture is smooth. Allow it to cool for 2 minutes.
When cool, add the coconut essence, mix well and keep aside.
Transfer the mixture into a deep bowl and keep aside.

How to proceed

Combine the crumbled vanilla sponge, 2 tbsp of pistachios and white chocolate mixture in a bowl and mix well till it turns smooth.
Divide the mixture into 6 equal portions and shape each portion into a small round ball. Keep aside.
Combine the desiccated coconut and the remaining 2 tbsp of pistachios in a plate and roll the balls in the mixture till they are evenly coated from all the sides.
Place the balls in 6 individual paper cups and refrigerate for at least 1 hour.
Serve chilled.

Handy tip: