*** Chocolate Truffles

• 1 1/4 cup heavy cream
• 10 oz dark chocolate, chopped (65% cocoa solids is best, but as low as 58% will work)
• 1 tsp salt
• coating
• toasted pistachios
• cocoa powder
• granulated sugar
• cinnamon
• chili powder

NOTE: if not using sugar in the coating, you may want to include some in the filling/center.

Place the cream in a pan over a medium heat and bring up to a simmer. Once it is simmering, immediately turn off the heat and add the salt.

Meanwhile, melt the chocolate in a large bowl over a saucepan of simmering water.

Once the cream is hot and the chocolate is melted, pour 1/3 of the cream into the melted chocolate and stir until combined. Repeat twice. Allow to cool slightly.

Line a large pan or baking sheets with with wax paper. Pour the chocolate mixture in and place in the fridge for 1 hour or until set.

Using a small melon baller, scoop balls of the chocolate out and roll in cocoa powder before serving. You may need to roll them into balls in your hands. If so, use a pair of latex gloves to help keep them from sticking to your hands.

Roll in the coating of your choice.