Cherry Truffles

Toast the pistachio kernels in a dry pan over medium heat until fragrant. Let them cool completely, then grind finely.

Bring the cream to a boil in a small pot. Roughly chop the dark couverture, add it to the hot cream and stir until melted. Let the mixture cool slightly afterward.

Finely grate the dark chocolate. Fold the ground pistachios, cocoa powder, kirschwasser and the grated chocolate into the chocolate-cream, mixing gently until evenly combined.

Cover the truffle mixture and chill in the refrigerator for 1–2 hours until firm.

Scoop cherry-sized portions with a teaspoon and quickly shape them into balls with cocoa-dusted hands. Place the balls on a tray.

Thoroughly dust the balls with instant cocoa powder and gently roll them until completely coated all around. Store chilled.