Make a batch of these chocolate
hearts that are dressed to impress your Valentine.
Truffle
Pistachio Hearts
- 1 pound semi-sweet chocolate
squares
1/2 cup whipping cream
1/4 cup butter or margarine
1/2 cup natural California pistachios, chopped
Ground pistachios*
Cocoa*
Chocolate sprinkles*
- 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.
