Heat the heavy cream in a small saucepan until hot but not boiling. Pour it over the finely chopped white chocolate and let sit for 2 minutes to soften the chocolate.

Stir gently until the mixture is smooth and creamy to form the truffle filling.

Add lime zest, fresh lime juice, vanilla extract, and a few drops of green food coloring if desired. Stir until fully combined.

Cover the bowl and refrigerate for 2 to 3 hours until firm enough to scoop into balls.

Use a small scoop or spoon to form bite-sized balls. Place on a parchment-lined tray and chill for 30 minutes to hold shape.

Melt the white chocolate for coating. Tint part of it with green candy or oil-based food coloring if desired.

Dip each truffle into the melted white chocolate coating. Let excess drip off, then immediately sprinkle crushed and finely ground pistachios over the wet coating.

Drizzle remaining melted white chocolate over the coated truffles for a decorative finish. Let the coating set completely at room temperature or in the fridge.

Arrange truffles with fresh lime slices and mint leaves for garnish. Serve chilled and enjoy!