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Pistachio Chocolate Truffles

How to make Pistachio Chocolate Truffles:

Quantity

Ingredients
100g (3 1/2 oz) White chocolate, broken
15g (1/2 oz) Butter
75ml (2.5 fl oz) Double cream
25g (1 oz) Unsalted shelled pistachio nuts, chopped
To coat Icing sugar


Method
Melt the chocolate, cream and butter in a heatproof bowl over a pan of simmering water, do not stir. Remove and stir gently, add nuts and leave to cool. Cover with clingfilm and refrigerate for 8 hours or overnight. Line a baking tray. Using teaspoon size of mixture, roll into approx 28 balls and place on baking tray. Return to refrigerator for a further 2 hours. Before serving roll the Pistachio Chocolate Truffles in icing sugar.

 

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