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1
Put the pound of chopped chocolate in a heatproof bowl.
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2
In a heavy saucepan, heat the cream, sugar and liqueur over medium-high heat until boiling.
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3
As soon as the cream mixture boils, slowly pour it over the chopped chocolate, whisking to blend and encourage melting.
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4
Add the butter, 1 tablespoon at a time, whisking until the butter is completely incorporated and emulsified into the ganache.
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5
Whisk until smooth and set aside until the ganache cools to warm room temperature (body temperature).
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6
Cover the ganache and refrigerate for 1 to 4 hours.
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7
Remove the ganache from the refrigerator.
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8
Pinch off pieces about the size of walnuts and roll them between your palms.
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9
They do not have to be perfect rounds but can look a little uneven, like actual truffles.
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10
Arrange the truffles on baking sheets and refrigerate for about 20 minutes.
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11
Meanwhile, melt the remaining 4 ounces of chocolate.
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12
Let the chocolate cool slightly.
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13
Spread the pistachios on a flat plate or shallow dish.
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14
Wearing latex gloves, dip your fingers in the melted chocolate.
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15
Lift a rolled truffle from the baking sheet and dip it in the melted chocolate to coat.
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16
Roll the coated truffle in the crushed nuts and set on a clean baking sheet or similar tray.
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17
When all the truffles are dipped and rolled, let them set for 5 to 10 minutes before serving.
