Chocolate truffles with Grand Marnier liqueur and pistachio topping

Ingredients:

• 350 g of dark chocolate bar
• 1 cup heavy cream
• 1 tbsp (15 g) unsalted butter
• A pinch of salt
• 1 tsp vanilla extract
• 1/4 cup Grand Marnier liqueur (a blend of cognac, Caribbean green orange distillate, and other ingredients)
• Chopped unsalted pistachios, for sprinkling

Preparation:

1. Cut the chocolate into pieces and place in a heatproof bowl. Combine the cream, butter, and salt in a saucepan.
   
   Place the saucepan on the stove and heat the mixture over medium heat, without bringing it to a boil. Pour the mixture over the chocolate and let it sit until the chocolate is completely melted, about 10 minutes. Stir with a silicone spatula or whisk until smooth. (If necessary, melt the chocolate in the microwave, stirring every 20 seconds.)
2. Add to the chocolate mixture vanilla extract and orange liqueur, stir until smooth. Transfer the chocolate cream to a baking dish and refrigerate for 3 hours or overnight, until firm.
3. Using a tablespoon, roll the chocolate mixture into 18-24 balls, then roll them in chopped pistachios. Place the truffles on a parchment-lined baking sheet, cover with plastic wrap, and chill until firm, at least 1 hour or overnight.