Ingredients:
– 200g dark chocolate, finely chopped
– 100ml heavy cream
– 1 teaspoon vanilla extract
– 10 fresh strawberries, hulled and halved
– 1/4 cup pistachios, finely chopped
– 200g dark chocolate (for coating), melted
Instructions:
1. Heat the heavy cream in a saucepan over medium heat until it just starts to simmer. Remove from heat and pour it over the chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until smooth.
2. Add the vanilla extract and mix well. Let the ganache cool in the refrigerator for about 1-2 hours, or until firm.
3. Scoop small amounts of ganache and roll into balls. Place a strawberry half on top of each truffle and press gently.
4. Dip each truffle into the melted dark chocolate, ensuring it’s fully coated. Place on a parchment-lined baking sheet.
5. Sprinkle the chopped pistachios on top before the chocolate sets.
6. Let the truffles set at room temperature or in the refrigerator.
Preparation time: 20 minutes
Chilling time: 2 hours
Total time: 2 hours 20 minutes
Servings: 10
