Salted pistachio truffles

A little bit of sea salt makes it so yummy! I love these truffles, a recipe taken from Women's Weekly. Next time I would certainly roll it into larger size, not teaspoon size anymore... also, not to forget add in heavy cream.

Here's the recipe:

200g  milk chocolate
2 tablespoons thickened cream (heavy cream)
1 teaspoon vanilla extract
1/2 cup (70g) finely chopped unsalted pistachios
1/4 teaspoon sea salt flakes

Methods:

1.  Break chocolate into a small saucepan, add cream; stir over low heat until smooth. Stir in vanilla.
     Transfer mixture to a small bowl, cover; refrigerate 3 hours or overnight.
2.  Roll into balls ( using teaspoon size);  refrigerate truffles until firm.
3.  Working quickly, roll balls in combined nuts and salt, return to tray, refrigerate until firm.

Enjoy!