Pistachio and coconut truffles

• By Nick Camilleri Preziosi and Alex Mattei

You will need:

400g of dark chocolate (minimum 60% cocoa solids), 150ml of cream, a teaspoonful of vanilla extract, 80g of desiccated coconut, 80g of pistachios (toasted and chopped).

Melt the chocolate with the cream on a low heat in a saucepan. Stir in the vanilla. Leave this to cool and then refrigerate it for two hours. When it is firm, use a melon-baller or a tablespoonful to form balls-shaped pieces. Roll some of them in chopped pistachio nuts and the rest in coconut. Keep them chilled until they are eaten. They keep for up to a week.