Pistachio Raspberry Truffles

I love making these when I need a little after dinner bite of chocolate! They are super easy and I use whatever kind of fruit or nut I have around. Keep them in a sealed container in the fridge and they will last for up to a week, or freeze and they should last for about 1 month.

Ingredients

• 3/4 cup heavy cream
• 1 1/3 cup dark chocolate, finely chopped
• 1 tsp. vanilla extract
• 1/2 cup shelled pistachios
• 1/2 cup raspberries

Directions

Fill a small sauce pan about 1 inch high, place on the stove over medium heat. In a small glass bowl add the chocolate and the cream, place the bowl on top of the sauce pan. Stir until all the chocolate is melted and smooth. Add the vanilla extract. Pour the chocolate into a glass baking dish 8×8 in. Gently top the chocolate with the raspberries and sprinkle on the pistachios. Refrigerate for about 2-3 hours until the chocolates firm. Remove the truffle from the pan and cut into squares, serve immediately maybe with your favorite glass of red wine!