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Pistachio Chocolate Truffles

Source of Recipe


Cooking with Paula Deen



List of Ingredients



• 1 cup heavy cream
  
• 7 (4-ounce) semisweet chocolate bars, chopped and divided
  
• 2 Tbsp butter
  
• ½ cup finely chopped pistachios, divided
  
• ¼ cup all-vegetable shortening
  






Instructions



1. In a small saucepan, heat cream over medium heat until tiny bubbles form.
   
   
2. In a large bowl, place 5 chopped chocolate bars. Pour cream over chocolate, and stir until melted. Stir in butter and 1/3 cup pistachios. Cover and chill about 4 hours or until firm enough to roll. Roll into about 21 (1½-inch) balls. Chill about 1 hour, or until firm.
   
   
3. In a large bowl, combine remaining 2 chopped chocolate bars and shortening. Microwave on High in 30-second intervals, stirring between each, until melted and smooth (about 1½ minutes total). Using a fork, dip each ball in melted chocolate mixture. Shake off excess, and place on a wire rack. Top each truffle with remaining chopped pistachios. Let truffles stand until chocolate sets. Store, covered, in freezer. Allow truffles to come to room temperature before serving.
   
   Makes about 21 truffles.