Chocolate Nut Truffles

1. 1

   Place cream and baking chocolate in a small heatproof bowl over a small saucepan of simmering water. Heat gently until chocolate softens. Remove from heat and stir until smooth. Chill for 1 hour or until firm.

2. 2

   Line a baking sheet with parchment paper. Roll chocolate mixture into balls and place on prepared baking sheet. Chill again for 1 hour or until firm.

3. 3

   Using 2 forks, dip the balls into the melted chocolate melts, allowing excess to drip off. Roll in the pistachios or almonds to coat. Transfer to a plate and allow to set before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.