Dark Chocolate and Pistachio Truffles
The perfect Easter treat or dessert, made in advance and eaten with pleasure…
2 x 100g bars 70% dark chocolate, chopped
85ml double cream
1 tsp vanilla extract
Handful of pistachio nuts, finely chopped
Cocoa powder for dusting
Put the chocolate, cream and vanilla in a pan and heat very gently until melted.
Finely chop the pistachios in a bowl and add to the chocolate mix.
Cool, then chill for 90 mins until firm.
Use a teaspoon to make 24 truffles, roll in your hands to make a nice round shape, then dust with cocoa.
Chill until ready to eat. You can make these 4 days ahead or they will freeze for 1 month. Thaw in a cool place and, if needed, dust with a little more cocoa.