- 12 ounces chopped semisweet or bittersweet chocolate (61 percent cacao or less) or good-quality white chocolate, such as Lindt
- 3/4 cup heavy cream
- 1 tablespoon kirsch (cherry brandy)
- Dried tart cherries
- Confectioners' sugar for dusting
Place chocolate, in a medium heatproof bowl. In a small pan over medium heat, bring heavy cream just to a simmer. Pour the cream over the chocolate; stir in kirsch. Let stand 1 minute. Stir until smooth. (If the chocolate hasn't quite melted, set the bowl in a skillet of simmering water.) Cover and chill until just firm, about 2 hours. Using a 1/2-oz. ice cream scoop or a tablespoon measure, scoop up the ganache. Press 2 to 3 dried tart cherries into the center of each scoop of ganache before forming into balls. Dust the truffles with confectioners' sugar, then press a couple of pistachios on top of each. Place on a rimmed baking sheet lined with parchment or wax paper and chill until firm, about 30 minutes.