Go Nuts For This Easy Pistachio Truffles!

1. 1

   Put the pound of chopped chocolate in a heatproof bowl.

2. 2

   In a heavy saucepan, heat the cream, sugar and liqueur over medium-high heat until boiling.

3. 3

   As soon as the cream mixture boils, slowly pour it over the chopped chocolate, whisking to blend and encourage melting.

4. 4

   Add the butter, 1 tablespoon at a time, whisking until the butter is completely incorporated and emulsified into the ganache.

5. 5

   Whisk until smooth and set aside until the ganache cools to warm room temperature (body temperature).

6. 6

   Cover the ganache and refrigerate for 1 to 4 hours.

7. 7

   Remove the ganache from the refrigerator.

8. 8

   Pinch off pieces about the size of walnuts and roll them between your palms.

9. 9

   They do not have to be perfect rounds but can look a little uneven, like actual truffles.

10. 10

    Arrange the truffles on baking sheets and refrigerate for about 20 minutes.

11. 11

    Meanwhile, melt the remaining 4 ounces of chocolate.

12. 12

    Let the chocolate cool slightly.

13. 13

    Spread the pistachios on a flat plate or shallow dish.

14. 14

    Wearing latex gloves, dip your fingers in the melted chocolate.

15. 15

    Lift a rolled truffle from the baking sheet and dip it in the melted chocolate to coat.

16. 16

    Roll the coated truffle in the crushed nuts and set on a clean baking sheet or similar tray.

17. 17

    When all the truffles are dipped and rolled, let them set for 5 to 10 minutes before serving.

* Per serving · 4 servings · Values may vary.