1 cup heavy cream
9 ounces bittersweet chocolate, chopped into pieces
4 tablespoons unsalted butter, cut into bits
1 cup sifted confectioners' sugar
For the Coatings:
1 cup each:
chopped pistachios
sifted cocoa powder, preferably Dutch processed
chopped almonds
In a saucepan set over moderate heat scald the cream. Add the chocolate over moderately low heat, a little at a time, stirring, until melted and smooth. Remove from the heat and stir in the butter and confectioners' sugar, a little at a time, until smooth. Transfer to a bowl and chill, covered, for 1 hour, or until firm. Have ready the coatings on separate plates. Form the chocolate into 1 inch balls and roll them in the coating of your choice, placing them on a tray in one layer. Chill, covered, until ready to serve. Will keep for up to a week in the refrigerator or in the freezer for 2 months. Store in air tight containers.
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