some Valentine treats never hurt anyone.
Ben helped me make the pistachio truffles, then I made white chocolate fudge with cranberry, orange, and almonds... kind of Christmasy in flavors... and heart shaped shortbread. Which was not Christmasy because it was in the shape of a heart.
If you were here I would share with you. But I will share the recipe instead
12oz. Semi Sweet Chocolate, chopped or broken
1/2 cup heavy whipping cream
1 Tablespoon butter
3/4 cup finely chopped pistachios (roasted and salted are best)
In a biggish bowl place all your chocolate, set aside.
Over medium high heat bring the cream to a boil.
As soon as it starts to boil, remove from heat and pour over chocolate.
Now stir it up. Stir it until it is smooth and no bits of chocolate remain unmelted.
Toss in butter. Stir that too, until everything is smooth.
You have yourself a ganache. Now if you have a lot of time you can put it in the fridge and wait for it to solidify. If you have only a bit of time, you can stick it in the freezer. It should take about half an hour...
When it has gotten pretty firm, this is the part where you need a melon baller or a teaspoon or if you are extreme a tablespoon. I always keep a glass of warm water around to dip whatever utensil it is I am using into. Scoop out a little ball, and throw it onto the chopped nuts. Which should be on a plate. Roll it around, and then stick it in the little dream cup of your choosing.
You can eat these right away or refrigerate them for about a week. They also freeze pretty well. But they are best for sharing. The combination of the dark chocolate with the sweet and salty of the pistachios makes a killer truffle. But not killer in a literal way.