INGREDIENTS
200g (2 x slabs) good quality dark chocolate
30g butter
cup (190ml) cream
cup (60ml) cocoa powder, for rolling
50g unsalted pistachio nuts, finely chopped, for garnishing
100g dark chocolate, melted for coating (optional)
METHOD
Place chocolate, butter and cream into a glass bowl set over a small pot of simmering water and melt together slowly.
Remove from heat, stir until smooth and glossy and pour into a small container.
Allow to cool slightly before placing in the fridge to set for a few hours.
Remove from the fridge once firm and use a melon-baller to scoop out truffle-size balls.
Roll truffles in cocoa powder or dip in extra melted chocolate, then sprinkle with chopped pistachios.
Chill in the fridge until ready to serve.
MAKES: 30
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