NOTE: This is a recipe which I have manipulated to suit our Greek tastes and try and make it as light as possible, as my experience in Greece showed me that non-traditional sweets – especially chocolate ones – are overwhelming in their sweetness. I never ate chocolate sweets when I was living there even though I have a very sweet tooth. I hope you like this recipe as much as I liked licking the bowl after I made them.

Ingredients:
200 gm dark Lindt chilli chocolate
250 gm milk chocolate
330 ml fresh cream
50 gm unsalted butter
1 cup coarsely crushed pistachio nuts
80 gm cocoa powder

Method:
1. Put a deep saucepan with water on to boil to use as a bain-marie.
2. In a bowl that fits on the mouth of your saucepan break up all the chocolate. Place on the saucepan and with a spatula stir till melted. Make sure that chocolate is not over-heated; be aware that it has to look shiny.
3. Add cream and mix till it’s incorporated.
4. Add butter and stir till melted and incorporated.
5. Add pistachios.
6. Put aside, covered with a clean tea towel so as not to create a film.
7. Cool and put in fridge for at least 6-8 hours.
8. In a bowl put 80 grams of cocoa powder.
9. Take ganache out of the fridge.
10. With a teaspoon take a scoop of ganache and roll into a small ball – you might need a small amount of cocoa powder in your palm to avoid it sticking.
11. Roll each ball in the cocoa powder and place in a container. Put in fridge to firm up once again.
12. I keep the leftover cocoa powder and give them another roll after they have become hard again as they tend to absorb the original cocoa powder.