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Handmade truffle candy
20 servings1 hour
Bitter chocolate - 200 gr, Cream fat - 200 gr, Pistachio - 150 gr
This basic recipe candy-vary can be endlessly! Go!
Pour 100 ml of cream into a saucepan and melt a chocolate bar into them. 
It should turn out a fairly thick chocolate mass. At this stage, you can add a little cognac, rum, raisins, biscuit crumbs or chopped nuts. Cool on the balcony or in the refrigerator so that the mass hardens. 
Clean pistachios, exfoliate as much as possible. Finely chop with a knife. 
Divide the frozen chocolate mass into about 15 parts with a spoon. 
In the same saucepan (so as not to wash once again) melt another chocolate bar. To make the mass more liquid, add cream there. Roll the balls from frozen chocolate in thin rubber gloves, put on a plate. Dip each ball into liquid chocolate and throw it into a bowl with chopped nuts, roll so that the ball is evenly covered with nut crumbs. 
Arrange the balls in containers and refrigerate. There they can be stored for a month. Finita! Enjoy your meal!