Makes 30-40 truffles depending on the size you make
400g good-quality dark chocolate
1 cup cream
Finely chop the chocolate — a serrated knife will do this quickly and efficiently. Transfer the chocolate to a medium bowl.
Heat the cream. Microwave the cream on high until hot but not boiling, 30 seconds to 1 minute. Alternatively, heat the cream over low heat in a small saucepan until it starts to steam. Pour the hot cream over the chopped chocolate and set aside for 5 minutes.
Whisk the cream and chocolate together until smooth and shiny.
Pour the ganache into a shallow pan and refrigerate for 30 minutes.
Scoop and roll the truffles. Use a tablespoon or small cookie scoop to portion the ganache into bite size balls. Roll the balls between gloved hands until smooth. Refrigerate for a few minutes before rolling the truffles into the crushed pistachios and place on a plate.