Pistachio Truffles

MAKE THE TRUFFLES

1. Combine the vanilla wafers and pistachios in the food processor and pulse several times until it resembles sand.
2. Add the cream cheese and rum and pulse again, scraping down the bowl of the food processor several times as necessary. Add the brown sugar and pulse to combine.
3. When the mixture is well mixed, dip a tablespoon into the mixture and place it in your hand. Press to compact the truffle so that it sticks together, then gently roll it into a ball. Transfer the truffles to a rimmed baking sheet.
4. Continue rolling out the remaining truffles. Refrigerate for 20 to 30 minutes until firm.

GARNISH THE TRUFFLES

1. Line a baking sheet with parchment paper and set aside.
2. Put the white chocolate wafers into a microwaveable bowl. Microwave on 50% power for 30 second increments, stirring after each time until the wafers are melted and completely smooth.
3. Remove the truffles from the refrigerator and place one on the end of a fork. Hold the truffle over the bowl of melted white chocolate and use a spoon to pour the melted chocolate over the truffle until it's well coated.
4. Transfer the truffle to the prepared baking sheet and use a toothpick or another fork to gently push the truffle onto the parchment paper (being careful not to mess up the candy coating). Sprinkle with chopped pistachios.
5. Continue with the remaining truffles in the same fashion. Let the chocolate coating dry for about an hour, then transfer the truffles to an airtight storage container or gift boxes.