12 oz. semisweet chocolate (1 bag of chips)
3/4 heavy cream
1/2 teaspoon of ground cardamom
1 cup shelled pistachios, finely chopped
Heat the cream in a saucepan on medium heat until it reaches a simmer. Sprinkle in the cardamom. Pour the cream over the chocolate and let sit for 3 to 5 minutes. Whisk chocolate and cream until completely smooth.
Pour into a 8 x 8 inch brownie pan and place chocolate mixture in refrigerator for at least 3 hours or until mixture is set (I left mine in the refrigerator overnight).
With a spoon, scoop out chocolate and roll chocolate into a ball. If it is too hard, let sit on the counter for half an hour before continuing. Roll truffle completely with pistachios. Let set in fridge for 1 hour.