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⅔ cup heavy cream

2 cups semi-sweet chocolate (preferably Callebaut)

2 teaspoons vanilla extract


½ cup unsweetened cocoa powder

½ cup salted pistachio pieces

½ cup shredded coconut

2 tablespoons Hawaiian sea salt, or other specialty salt


  1. Bring cream to a low boil. Remove from heat. Stir in chocolate until melted and smooth. Stir in vanilla. Pour into ungreased baking dish, cover, and chill.
  2. Remove from refrigerator 15 – 20 minutes before you want to form truffles. With a melon scooper or spoon, scrape 1 – 2 tablespoons of chocolate out of pan and roll into balls. Place on tray lined with parchment paper. Repeat until out of chocolate mixture. Cover with plastic wrap and chill for 15 minutes or until firm again.
  3. Roll each truffle in the topping of your choosing and place in parchment-lined storage container. Keep chilled.
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