Truffle Pistachio Hearts
Make a batch of these luscious, pistashio studded chocolate hearts that are dressed to impress your Valentine.
1 pound semi-sweet chocolate squares
1/2 cup whipping cream
1/4 cup butter or margarine
1/2 cup natural California pistachios, chopped
- Place chocolate squares, cream and butter in microwave-safe bowl or large measuring cup. Microwave on high power for 4 to 5 minutes, stirring halfway through, or until chocolate is melted. Beat with wire whip until smooth and fluffy. Mix in chopped pistachios.
- Turn into 8 inch square or 6 x 10-inch pan (or dish) lined with sheet of foil. Chill until firm.
- Lift chocolate from pan, holding onto foil for easy handling. Cut out heart shapes with small heart cutter, or cut shapes with tip of knife, using a hand-drawn cardboard heart as a pattern. They may soften when being handled, but will firm up again.
Makes 10 to 18 hearts, depending on size.
*For decoration, dip sides of hearts in extra ground pistachios, cocoa or chocolate sprinkles, then place on platter.
Serving suggestion: Any extra trimmings may be rolled into little bite-size balls; roll in ground pistachios, cocoa or chocolate sprinkles and place in ruffled candy cups.
Recipe and photograph courtesy of the California Pistachio Commission.