Pistachio Truffles

Preparation:

1

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

Remove from heat and stir in the dark chocolate until melted and smooth

Let cool for 5 minutes, then whisk until fully incorporated

2

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

Remove the filling from the refrigerator and spoon onto a baking sheet lined with parchment paper, forming balls about 1 inch in diameter

Return to the refrigerator for an additional 20 minutes

Remove and shape into truffles using your hands

Refrigerate for an additional 10 minutes

Coating:

1

Bring a small amount of water to a boil in a saucepan, then remove from heat

Let cool slightly, then stir in the white chocolate until melted and smooth

2

Remove from heat and whisk until thickened slightly

Dip truffles into the coating, allowing excess to drip off

3

Place coated truffles on a baking sheet lined with parchment paper and refrigerate for 10 minutes

Serve in small cups or molds.