YIELD: 25 TRUFFLES
What a fantastic flavor combination strawberry and pistachio make along with chocolate. Feel free to use homemade Strawberry Preserves or store-bought—both will taste equally divine.
Directions
In a saucepan over medium-low heat, combine all the ingredients except for the pistachios.
Stir constantly until the chocolate is fully melted, and the mixture is very well combined.
Transfer to a bowl and chill just until it’s easy to work into a ball, for about 2 hours.
A quick trip to the freezer will help them out as well.
Using a 1-inch ice cream scoop, form the chocolate into balls and then roll into the chopped pistachios.
Place onto a parchment-covered plate or tray and chill overnight in the refrigerator or until firm.
Store in an airtight container in the refrigerator for up to 1 month.
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Ingredients
2 cups non dairy semi-sweet chocolate chips
¼ cup + 2 tablespoons full-fat coconut milk
1 teaspoon vanilla extract
¼ cup strawberry preserves
1 cup pistachios, chopped finely
