SERVES:
makes approx. 2 dozen
INGREDIENTS:
1 cup heavy cream
12-ounces semi-sweet chocolate
approx. 1/4 - 1/3 cup dried cranberries
approx. 1 - 1 1/2 cups ground pistachios
PROCEDURE:
Add one cup of heavy cream to a small heavy bottomed pot on the stovetop and turn the heat to medium - medium high.
Add one 12-ounce bag of semi-sweet chocolate chips to a medium size mixing bowl and, just as the cream starts to boil, pour it over the chocolate chips and let that sit for 2 - 3 minutes.
Then use a whisk to whisk it up until it's nice and smooth.
At this point, use a rubber spatula to transfer it to a plastic container and place that into the fridge to cool down and set up....approx. 2 hours or more.
Once it does set up, put a plastic lid on top if you're not going to shape the truffles right away.
When you're ready to roll the truffles, you'll need to grind about 1 cup or more of salted pistachios in a food processor and pour those out onto a plate.
Then use a spoon to scoop the chocolate truffle mix into a bite size piece and then tuck a dried cranberry or two into that and roll it up around the cranberry, then roll it in the ground salted pistachios and place it into a container on top of a sheet of wax paper.
You'll need to wash and dry your hands a couple of times while you're doing this and you'll want to place a sheet of wax paper in between each layer of truffles and keep them cold in the fridge until you're ready to serve them.
HINTS:
You do have to plan ahead a bit for this and, although the rolling of the truffles is a bit messy, it's well worth the effort.
You may want to re-roll the truffles in a little more ground pistachios if they stay in the fridge too long.