Making Pistachio Cream Truffles involves a few key steps: preparing the pistachio paste (if starting from raw pistachios), making the pistachio ganache filling, chilling the ganache, rolling the truffles, and coating them. Follow these step-by-step instructions for a guaranteed delicious and impressive result:

1. Prepare Pistachios (if using raw pistachios for paste): If you are starting with raw pistachios and making your own pistachio paste (optional, but enhances color):
   • Blanch Pistachios (Optional for Color): Bring a small saucepan of water to a boil. Add the raw, shelled pistachios and blanch them for 1 minute. Immediately drain the pistachios and rinse them under cold water. This helps to loosen the skins and enhance the green color.
   • Peel Pistachios (Optional for Color): Pinch the blanched pistachios to remove the skins. This step is time-consuming but will result in a more vibrant green pistachio paste and truffles. If you don’t mind some brown flecks from the skins, you can skip peeling.
   • Toast Pistachios (Optional for Flavor): Spread the blanched and peeled (or unpeeled) pistachios in a single layer on a baking sheet. Toast in a preheated oven at 300°F (150°C) for 8-10 minutes, or until fragrant and lightly golden. Toasting enhances the nutty flavor of the pistachios. Allow to cool completely.
   • Make Pistachio Paste: Place the toasted (or untoasted) pistachios in a food processor. Process until they grind into a fine powder, then continue processing until they release their oils and form a smooth, creamy pistachio paste. This may take several minutes, and you may need to scrape down the sides of the food processor occasionally. Ensure you process until completely smooth for the best truffle texture. If you are using store-bought pistachio paste, you can skip this step.
2. Make Pistachio Ganache Filling: This is the heart of the truffle, creating the creamy, pistachio-flavored center.
   • Heat Heavy Cream/Coconut Cream: In a small saucepan, heat the heavy cream (or coconut cream) over medium heat until it just begins to simmer around the edges. Do not let it boil.
   • Pour Over White Chocolate: Place the finely chopped white chocolate in a heatproof bowl. Pour the hot heavy cream (or coconut cream) over the white chocolate.
   • Let Sit for 1 Minute: Let the mixture sit undisturbed for about 1 minute to allow the heat of the cream to melt the chocolate.
   • Stir Until Smooth Ganache: Stir gently and continuously with a spatula or whisk until the white chocolate is completely melted and the mixture is smooth and homogenous. Ensure there are no streaks of chocolate or cream remaining and the ganache is perfectly combined.
   • Stir in Pistachio Paste: Add the pistachio paste to the warm white chocolate ganache. Stir well to thoroughly incorporate the pistachio paste into the ganache until it is evenly distributed and the ganache turns a vibrant green color and has a rich pistachio aroma.
3. Chill Ganache Until Firm: Chilling the ganache is crucial for it to firm up enough to be rolled into truffles.
   • Pour Ganache into Dish: Pour the pistachio ganache into a shallow, airtight container or dish.
   • Cover and Chill: Cover the container tightly with plastic wrap, pressing the plastic wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 4-6 hours, or preferably overnight, to allow the ganache to chill completely and become firm enough to scoop and roll into truffles. Overnight chilling is highly recommended for the best results.
4. Scoop and Roll Truffles: Once the ganache is firm, scoop and roll it into truffle balls.
   • Scoop Ganache: Use a small spoon, melon baller, or truffle scoop to scoop out portions of the chilled ganache. Aim for consistent-sized truffles, about 1 inch in diameter.
   • Roll into Balls: Gently roll each portion of ganache between your palms to form smooth, round truffle balls. The ganache will be firm but pliable and easy to roll. If the ganache becomes too soft to handle as you work, return it to the refrigerator for a few minutes to firm up again.
   • Place on Baking Sheet: Place the rolled truffle balls on a parchment-lined baking sheet or plate.
5. Coat Truffles (Optional): Coating the truffles adds flavor, texture, and visual appeal. You can choose from various coatings.
   • Finely Chopped Pistachios (Recommended): Place finely chopped pistachios in a shallow bowl. Roll each truffle ball in the chopped pistachios, gently pressing to help them adhere and coat evenly.
   • Powdered Sugar Coating: Place powdered sugar in a shallow bowl. Roll each truffle ball in the powdered sugar, dusting it completely.
   • Cocoa Powder Coating: Place cocoa powder in a shallow bowl. Roll each truffle ball in the cocoa powder, dusting it evenly.
   • Melted Chocolate Coating (Optional, More Decadent): If using melted chocolate coating, melt white chocolate or dark chocolate using the microwave or double boiler method (as described in other recipes). Dip each truffle ball into the melted chocolate, allowing excess chocolate to drip off, and then place on parchment paper to set.
6. Set Coated Truffles: Allow the coated truffles to set completely until the coating is firm and hardened.
   • Refrigerate (Recommended for Firmness): Place the baking sheet with the coated truffles in the refrigerator to chill and set the coating and firm up the truffles further.
   • Chill Time: Refrigerate for at least 30-60 minutes, or until the coating is completely firm and set and the truffles are firm to the touch.
7. Store Properly: Once the Pistachio Cream Truffles are completely set, store them properly to maintain their freshness and texture.
   • Airtight Container: Store the truffles in an airtight container in the refrigerator.
   • Layer with Parchment (Optional): If storing multiple layers of truffles in a container, place sheets of parchment paper between the layers to prevent them from sticking together.
   • Refrigerated Storage: Store them in the refrigerator for up to 1-2 weeks. Refrigeration is essential to keep the ganache firm and prevent melting, especially at room temperature.
   • Bring to Room Temperature Before Serving (Optional): For the best melt-in-your-mouth texture, you can let the refrigerated truffles sit at room temperature for about 10-15 minutes before serving to soften them slightly.