Quick and easy.
You will need:
175 ml fresh cream
200g finely chopped white chocolate
100g finely chopped pistachio nuts
2 tablespoons sugar
200g finely chopped milk chocolate
1 teaspoon vanilla essence
10 finely chopped pistachios
1 tablespoon coarse salt
1 tablespoon coconut
1 tablespoon finely chopped Crunchie chocolate
Heat the sugar in a pan until golden brown. Remove from the heat and add the chopped pistachios. Spread the caramel pistachios on baking paper.
Set aside to cool. Break the caramel pistachios into smaller pieces with a rolling pin. Process the pieces in a food processer until they have the appearance of coarsely chopped nuts.
Heat the fresh cream in a saucepan until it starts to simmer. Place the white chocolate in a glass bowl and add the hot cream. Stir through gently until the chocolate has melted. Add the caramel pistachio pieces and stir through well.
Place in the fridge for one hour. Scoop out a teaspoon of the white chocolate at a time and role into 2×2 cm balls with your hands.
Place the white chocolate balls on baking paper.
Melt the milk chocolate in a separate glass bowl in the microwave oven for 30 seconds, add the vanilla essence and stir until the chocolate has melted.
Roll the white chocolate balls in the melted milk chocolate one by one.
Place the truffle balls on the baking paper.
Decorate the balls with pieces of pistachio.
Place in the fridge for another hour.
Pack in containers under your desire for chocolate overwhelms you.