THREE STEPS TO DELICIOUS
Yummy recipes from just 3 ingredients. This week:
PISTACHIO TRUFFLES MAKES 16-18
1. Heat the cream in a heavybottomed saucepan over a low heat for 5 minutes. Take care not to let it boil. 2. Meanwhile, finely chop the chocolate and put it in a heatproof bowl. Pour the warm cream over the top and stir vigorously until the chocolate has melted and the mixture is thick and creamy. 3. Put it in the fridge for 2 hours until solid enough to scoop and roll into balls (roughly the size of 50p pieces). 4. Meanwhile, finely chop the pistachios; if you have a pestle and mortar, use this to crush them to a fine dust. 5. Roll the truffles in the chopped nuts and place them back in the fridge to set. Keep refrigerated — they should stay fresh for 3-4 days.