Ease of preparation: Medium
Yield: 24 truffles
Ingredients:
1 ¼ cups (300 ml) heavy cream
1 vanilla pod
2 ounces (60 ml) brandy
3 cups (720 ml) good quality dark chocolate
2 tablespoons (30 ml) butter
¼ cup (60 ml) cocoa powder
¼ cup (60 ml) finely chopped pistachios
Method:
Heat cream with vanilla pod and brandy in a double boiler. Take off the heat and allow to cool for 1 minute. Remove vanilla pod. Add chocolate pieces and mix in until they melt. Transfer to a new bowl. Add butter and mix in. Cover bowl and place in the fridge overnight.
Remove bowl from fridge. Sprinkle cocoa powder onto a plate. Scoop out some ganache using a 1-ounce scoop and roll it between your hands into a small ball. Place it on a plate. Repeat until all the ganache is used up. Roll half the balls in the cocoa powder. Roll the other half of the balls in pistachio.
Place plate in the fridge until ready to serve.
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