Line a baking sheet with parchment paper. Coat
each ball in melted chocolate, letting the excess drip
away. Set coated balls on the baking sheet. Top each
ball with some of the remaining chopped pistachios.
Refrigerate truffles at least 30 minutes to set the
chocolate. Set truffles, not touching, in a tight-sealing
container. Store in a cool room temperature place until
ready to serve. These will keep two weeks or more.
Note: Almond paste is sold in tubes in our Bakery
Department. You could also use marzipan
in the recipe.