8 ounces 60 percent chocolate
½ cup heavy cream
For coating: 1 cup toasted and finely chopped pistachios
Finely chop the chocolate — a serrated knife will do this quickly and efficiently. Transfer the chocolate to a medium bowl.
Microwave the cream on high in an oven-safe cup or bowl until hot but not boiling, 30 seconds to 1 minute. Alternatively, heat the cream over low heat in a small saucepan until steaming. Pour the hot cream over the chopped chocolate and set aside for 5 minutes. Whisk the cream and chocolate together until smooth and shiny.
Pour the ganache into a shallow pan or baking dish, such as an 8- by 8-inch baking dish. Refrigerate until firm, about 30 minutes.
Use a tablespoon to portion the ganache into 1-ounce portions (about 2 tablespoons each). Roll the balls between gloved hands until smooth and place on a plate. Refrigerate for a few minutes while preparing the coatings.
For best results, pour the coatings into small dishes or bowls. Dip and roll the truffles in the coatings. These truffles keep best in the refrigerator. Remove from the refrigerator about 30 minutes before serving.