- 2/3 cup whipping cream
- 1 (12-ounce) package (about 2 cups) semisweet chocolate chips
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 3/4 cup (about 2 1/2 ounces) sweetened shredded coconut, toasted
- 1/2 cup (about 2 ounces) finely chopped unsalted pistachios
- Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours.
- Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes.
- Place cocoa, coconut and nuts in separate bowls. Roll truffles between hands into rounds. Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts. Cover with plastic; chill until ready to serve. (Can be made 2 weeks ahead. Keep chilled.)