• 1/2 cup Heavy Cream
• 2 tsp Corn Syrup
• 1pound Callebaut Milk Chocolate, melted
• 1tbsp Invert Sugar
• 1tbsp Butter, softened
• 15-30 drops Pistachio Flavoring, or to taste
• 1 1/2 cup pistachios, shelled & chopped, divided

Printable Recipe 1. In a heavy sauce pan, bring cream and corn syrup to a boil. Add butter and invert sugar. Cool to 98°F. 2. 2. Melt chocolate. Add in the cream mixture and whisk until a smooth consistency is reached. Add pistachio flavoring and whisk together. Fold in 1/2 cup chopped pistachios. 3. 3. Cover and chill for several hours until firm. 4. 4. Spoon the ganache mixture using a cook -ie scoop, roll into a ball. Roll in remaining 1 cup chopped pistachios until covered. 5. 5. Chill until ready to serve.