Coffee Truffles with Pistachios

INSTRUCTIONS

• 1
  Melt the chocolate in a water bath and mix in the instant coffee (it must dissolve well in the chocolate). Whip the cream with the sugar to make whipped cream, and carefully fold in the slightly cooled melted chocolate with a spatula. Gradually beat the softened butter, cut into small pieces, into the chocolate whipped cream with a whisk, and finally add the coffee liqueur. The mixture will resemble a buttercream, which should be chilled in a sealed container in the refrigerator for at least 12 hours.
• 2
  Chop or grind the pistachios into smaller pieces. Use a teaspoon to scoop pieces from the solidified mixture, shape them into balls, and immediately coat them in pistachios. The balls are easier to shape in hands slightly moistened with cold water.