Almond-Pistachio Truffles

Roughly chop the white couverture into pieces.

Melt the couverture over a hot water bath, stirring occasionally.

Heat the cream in a small saucepan, but do not let it boil.

Completely dissolve the butter and coconut fat in the hot cream.

Add the melted couverture to the cream mixture, stir in the ground almonds and mix everything into a smooth mass.

Cover the mixture and chill overnight (or at least 6–8 hours) until it has set.

Scoop small balls from the chilled mixture using a spoon or portioner.

Roll the truffles in finely chopped pistachios until they are completely coated.

Store the truffles chilled and enjoy within 2 weeks.