Pistachio Truffles

1

In a saucepan, heat the cream with the butter and corn syrup over medium heat

Remove from heat and add the chopped chocolate

Let it sit for 5 minutes before stirring until smooth

2

Transfer to a large bowl and refrigerate for 45 minutes, stirring every 15 minutes

Remove from refrigerator and spoon small portions of the mixture onto parchment-lined baking sheets

Refrigerate for an additional 20 minutes

Remove and shape into balls

Place in refrigerator for another 10 minutes

Coating

1

Heat a small amount of water in a saucepan over high heat until simmering

Remove from heat and stir in the chopped chocolate to melt

Let it sit for 5 minutes before stirring until smooth

Remove from heat and let cool slightly

Stir until thickened

Remove from heat and use immediately

Dip each ball into the melted chocolate, using a fork to coat evenly

2

Remove excess chocolate by gently tapping the fork against the side of the bowl

Place coated truffles over chopped pistachio

Sprinkle with additional pistachio and refrigerate for 10 minutes

Serve in paper cups.