For these you need:
125ml cream
400g milk choc
1 cup pistachios
1/4 cup baileys
25g butter
Finely chop pistachios
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Put the cream and butter in a small saucepan and bring to a gentle boil over a low heat.
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Remove from heat and mix in chocolate until smooth (may need a couple of 20s zaps in the microwave to help)
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Add pistachios and baileys to choc mixture
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Mix until well combined
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Refrigerate for approx 8 hours until set, then roll teaspoons of mixture into balls. Refrigerate again to harden the truffle balls then coat with milk choc.
