Pistachio Balls

The smaller the pieces, the more quickly and evenly the couverture will melt into the warm cream.

If the cream is just hot (not boiling), the mixture will remain finer and more stable later.

Remove the pan briefly from the heat so nothing overheats, and stir until no pieces remain.

Let it cool mostly first so the butter won’t melt later and the cream doesn’t become too soft.

The butter should be really soft so it can be incorporated without lumps.

If the mixture remains very soft, chill it a bit longer until it can be portioned easily.

Rinse your hands briefly with cold water or cool them slightly between portions to prevent sticking.

Press the pistachios on lightly so they adhere well.

Avoid odors by sealing the container well and storing the balls away from strongly scented foods.