- 200 g x 70-percent dark chocolate, melted
- 85 g unsalted butter
- 1 cup cream
- 150 g dried cranberries
- 200 g chocolate biscuit crunchies, crushed
- 100 g pistachios, roughly chopped
Mix together the chocolate and butter. Slowly stir in the cream to form a silky consistency. Add the chocolate crunchies and the dried cranberries, a little of each at a time, to the mixture, then line a shallow dish with clingfilm and pour in the chocolaty mixture.
Place in the refrigerator to set for 2 hours.
When set, turn the chocolate onto a board and cut out rounds using a cookie cutter. Roll each "truffle" in the chopped pistachio nuts to coat.
Cook’s tip: Wrap in pretty paper and tie with a ribbon to make a perfect Christmas gift
Crunchy biscuit and cranberry, enrobed in a mantel of seductive dark chocolate, make these pistachio-dusted truffles a decadent post-dinner treat.