Makes 36
200ml thickened cream
400g dark chocolate, finely chopped
11/2 tbs brandy (optional)
1 tsp cocoa powder, to dust
1 tbs pistachio kernels, finely chopped
1 tbs hazelnuts, roasted, skins removed, finely chopped
Line the base and sides of an 18cm square cake pan with baking paper.
Place the cream in a saucepan over medium-high heat.
Bring to a simmer, then immediately remove from heat.
Add the chocolate and stir until the chocolate has melted and the mixture is smooth.
Stir in the brandy, if using, and pour into the pan.
Chill for 4 hours or overnight until set.
Carefully turn the chocolate mixture out of the pan and peel off the baking paper.
Cut into 3cm squares using a hot knife (dip the knife into a glass of hot water, wiping the blade clean after each cut).
Dust one-third of the truffles with cocoa powder.
Gently press the pistachio onto half of the remaining truffles and the hazelnut onto the remaining truffles.
Chill until needed.
Serve on a platter or in mini foil cases.
