Sour Apple Truffles

These Sour Apple Truffles with Pistachio coating are perfect for St. Patrick’s Day. If you are holding one nobody can pinch you, right? Ok, maybe I will wear a green scarf as well! These truffles taste good after St. Patrick’s Day as well. Sour Apple Truffles are just perfect with a cup of Espresso. The Pistachio coating gives them crunchy and nutty feel, but also makes them easier to eat as you don’t get your hands messy with the chocolate.
I love making truffles as they are so easy to make, so you cannot really go wrong. When making truffles invest in a good quality chocolate, because it will make a difference. For these Sour Apple Truffles I used White Chocolate made with Madagascan Vanilla (30% Cocoa). The vanilla which so conveniently is already infused into the white chocolate gives truffles just a little bit more subtle taste. But a plain good quality white chocolate will work as well.

Sour Apple Truffles

Sour Apple Truffles

Preparation time: 20 minutes (+cooling and rolling time)
Makes: 35 – 40 small truffles

400 g good-quality white chocolate (Green & Black’s Organic White Chocolate with Madagascar Vanilla)
3/4 cup heavy cream
5 tbsp Sourz Apple Liqueur (Sour Apple Schnapps)
150 g Shelled Pistachios (or chopped pistachios)

Ingredients Sour Apple Truffles

Finely chop the white chocolate. Place in a medium bowl. Set aside.

White Chocolate marthafied.comIn a saucepan bring the cream to boil. Remove from heat and pour on top of the finely chopped chocolate and whisk until smooth. Add the Sour Apple Liqueur. Whisk until completely mixed.

White Chocolate Sour Apple Truffle Mix

Cover and refrigerate for 2 hours or overnight – until the chocolate mixture is thick and firm.
Cover a large plate or a baking pan with foil. Roughly crush or chop the shelled pistachios.


Place on a large shallow plate. With a spoon or a melon scooper (I used a small measuring spoon) take small scoops of the truffle mix and place on clean work-surface.

White Chocolate Sour Apple Truffle Balls

When you have ten scoops roll them separately into balls and one after another roll in the crushed pistachios making sure that the balls are evenly covered.

White Chocolate Sour Apple Truffles getting Pistachio coating marthafied.comPistachio Coating

Place on the foil covered baking pan. Repeat until all the truffle mixture is gone.

Ready Sour Apple Truffles

Refrigerate the truffles for at least an hour before serving. If the truffle mix gets too soft while you are making the balls, place it back to the fridge for 15 – 30 minutes and then continue. Store the truffles in the fridge.

Sour Apple Truffles in a cup

Adapted from Martha Stewart