Classic truffles topped with crushed pistachios

Indulge in the decadent flavours of dark chocolate and pistachios with these classic truffles. Made with just three simple ingredients, this easy recipe is perfect for impressing guests or treating yourself to a luxurious dessert. Recipe compliments of Roodeberg.

Ingredients

• 400g good-quality dark chocolate
• 1 cup cream
• 110g butter

Method

1. Finely chop the chocolate — a serrated knife will do this quickly and efficiently. Transfer the chocolate to a medium bowl.
2. Heat the cream. Microwave the cream on high until hot but not boiling, 30 seconds to 1 minute. Alternatively, heat the cream over low heat in a small saucepan until it starts to steam. Pour the hot cream over the chopped chocolate and set aside for 5 minutes.
3. Whisk the cream and chocolate together until smooth and shiny.
4. Pour the ganache into a shallow pan and refrigerate for 30 minutes.
5. Scoop and roll the truffles. Use a tablespoon or small cookie scoop to portion the ganache into bite size balls. Roll the balls between gloved hands until smooth.
6. Refrigerate for a few minutes before rolling the truffles into the crushed pistachios and place on a plate.