4ouncesbittersweet or semi-sweet chocolatefinely chopped
Instructions
Using a sturdy fork, a hand mixer, or a stand mixer, cream together the sugar, pistachio butter, butter, and salt in a medium bowl until well combined and lightened in color.
Divide into 8 or 16 portions. Using your hands, roll into balls and place on a parchment paper lined tray. Freeze for 15 minutes.
Microwave two thirds of the chopped chocolate in a 1-cup liquid measuring cup at 50 % power, stirring every 30 seconds, until nearly melted, about 2 to 3 minutes total. Stir in the remaining chocolate until melted and smooth. Return the chocolate to the microwave if not fully melted, and heat in 5 second blasts, stirring between each one, until smooth.
Drop one pistachio butter ball in the melted chocolate. Using forks, gently flip the ball to coat it. Lift the truffle out using a fork and allow the excess chocolate to drip off. Place the truffle on a parchment paper lined tray. Garnish with chopped nuts or sea salt on top of the chocolate as desired.
Repeat with remaining truffles. Place the tray in the fridge, uncovered, until the chocolate has hardened, about 10 minutes.
Truffles can be refrigerated for up to 2 weeks or frozen for up to 3 months.