Sicilian Pistachio Chocolate Truffles

Luscious, silky, rich and nutty, these easy-to-make chocolate truffles—the hardest part is waiting for them to cool!—are equally sweet as an indulgent end to a meal and as a gift for any occasion.

Cook's note: Are you a chocolate and hazlenut lover? Substitute hazelnut paste and chopped Italian hazelnuts for the pistachio.

Recipe by Asha Loupy

Makes about 16 truffles

Ingredients

For the truffles

1/2 cup heavy whipping cream
8 ounces Guittard Semisweet Chocolate, chopped
1 tablespoon unsalted butter, at room temperature
1/4 cup Sicilian Pistachio Paste from Pariani
Pinch of sea salt
3/4 cup Chopped Sicilian Pistachios from Pariani, plus more as needed

Instructions

Heat the heavy cream, in the microwave or in a small saucepan, until just barely scalding.

Place the chopped chocolate and butter in a medium bowl and pour the hot heavy cream over the chocolate, and let sit for a couple minutes. Stir the mixture together with a rubber spatula until the chocolate is melted and glossy. Add the pistachio paste and sea salt and stir until completely combined. Cover and refrigerate until the chocolate pistachio ganache is completely cool, about 2 hours.

Place the chopped pistachios on a large plate or shallow dish. To make the truffles, scoop the cooled chocolate pistachio ganache, using a cold melon baller or metal teaspoon, and roll into balls about the size of a walnut. Roll each ball in the chopped pistachios, coating each truffle in an even layer of nuts. If the chocolate starts getting too warm, put it back in the refridgerator for 15 minutes and then continue making the chocolate truffles.

Place the finished truffles on a parchment-lined baking sheet and refrigerate for 30 minutes to an hour. Enjoy or transfer to an airtight container and refrigerate until ready to serve or gift. The truffles will keep for up to a week in the refrigerator.