3/4 C. (about 2 1/2 oz.) sweetened shredded coconut, toasted
1/2 C. (about 2 oz.) finely chopped unsalted pistachios
Bring cream to a 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 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 prepared 2 weeks ahead.
Keep chilled.)
Note: Flavor the chocolate mixture with some grated orange peels or espresso
powder, if you like.
