Pistachio Cookie Truffle
Ingredients:
- 200 g butter biscuits
- 2 tbsp pistachio butter
- 80 g white chocolate
- 30 cl heavy cream
- For rolling: finely chopped almond flakes or pistachios
Instructions:
- Grind the biscuits into fine crumbs using a food processor.
- Heat the cream until just boiling, then melt the white chocolate in it.
- Add the pistachio butter to the mixture, then pour the entire chocolate mixture over the biscuit crumbs.
- You should get a moldable, moist dough. Chill it in the fridge for at least one hour, then shape into small balls and roll them in the chopped almonds or pistachios.
Tip: For a fancier version, dip the balls in melted white chocolate to turn them into little bonbons.
