Dark Chocolate Pistachio Truffles

This process started out with some Ghirardelli chocolate chips, Fabbri pistachio delipaste and whole pistachios.

This was a first attempt at truffles so I stuck with a pretty basic recipe, but I found the end result to be more than satisfactory.

Dark Chocolate Pistachio Truffles
Yield: 20 Truffles
1 3/4 cups 60% Cacao Bittersweet Chocolate Chips
1 cup finely chopped pistachios
1/3 cup heavy whipping cream
6 tablespoons unsalted butter, cut into small pieces
2 tablespoons pistachio delipaste

Directions:
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the delipaste and stir until mixture is one solid color. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.

Cool, cover, and refrigerate the mixture until firm, at least 2 hours.

Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the chopped pistachios. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.