Coffee Truffles with Pistachios

Melt the chocolate in a water bath and stir in the instant coffee (it must dissolve well in the chocolate). Whip the cream with sugar until stiff, then carefully fold in the slightly cooled melted chocolate with a spatula. Gradually beat in the softened butter, cut into small pieces, into the chocolate whipped cream using a whisk, and finally add the coffee liqueur. A mixture resembling buttercream will form; refrigerate it in an airtight container for at least 12 hours.

Chop or grind the pistachios into smaller pieces. Using a spoon, scoop out pieces from the hardened mixture and form them into balls, then immediately roll them in pistachios. The balls are easier to shape with hands lightly moistened with cold water.