4 oz. fine quality semi-sweet chocolate
1 stick (4 oz/1/2 cup/113g) butter or stick margarine
3 tablespoons milk
1 pound confectioners' sugar, sifted
1/2 teaspoon vanilla extract
4 oz. shelled pistachios, coarsely chopped
Grease a 9 x 9-inch sqaure baking pan with a little margarine or butter.
Melt chocolate and butter (or margarine, if using) in a heavy bottomed saucepan over a very low heat. Add milk gradually, stirring all the time. Add sifted confectioners' sugar and boil gently until mixture thickens, remove from the heat, add vanilla and beat until mixture becomes thick and creamy. Stir in the chopped pistachios. Pour mixture into prepared pan and lightly mark into squares. Place in refrigerator for at least 1 to 2 hours until set. Store in an airtight container for 2-3 weeks. Do not freeze.
Makes approximately 24 truffles.
Date: June 30, 2004