Truffle Pistachio Hearts

Make a batch of these chocolate hearts that are dressed to impress your Valentine.

Yield: 10 to 18 hearts, depending on size.

1 pound semi-sweet chocolate squares
1/2 cup whipping cream
1/4 cup butter or margarine

1/2 cup natural California pistachios, chopped

Ground pistachios or
Cocoa or
Chocolate sprinkles

Place chocolate squares, cream and butter in microwave-safe bowl or large measuring cup. Microwave on high power for 4 to 5 minutes, stirring halfway through, or until chocolate is melted. Beat with wire whip until smooth and fluffy. Mix in chopped pistachios. Turn into 8 inch square or 6 x 10 inch pan (or dish) lined with sheet of foil. Chill until firm.

Lift chocolate from pan, holding onto foil for easy handling. Cut out heart shapes with small heart cutter, or cut shapes with tip of knife, using a hand-drawn cardboard heart as a pattern. They may soften when being handled, but will firm up again.

For decoration, dip sides of hearts in extra ground pistachios, cocoa or chocolate sprinkles, then place on platter.

Any extra trimmings may be rolled into little bite-size balls; roll in ground pistachios, cocoa or chocolate sprinkles and place in ruffled candy cups.

Source: California Pistachio Commission

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