Heat cream in a double boiler vessel, once the cream becomes warm add dark chocolate chips & mix well, add 1tbsp butter & switch off the flame, mix well, transfer it in a airtight container & refrigerate over night.

Next day scoop out small quantities of ganache & make balls out of them, roll them in crushed walnuts & serve.

For white chocolate & pistachios truffles, heat cream in a double boiler, add white choco chips & melt it, add 1tbsp butter & switch off the flame, mix well & transfer it into a airtight container & refrigerate overnight.

Next day scoop out small quantities of ganache & make balls out of it, roll them in crushed pistachios & serve.

Note- Truffles are rich melt in mouth chocolates & so it's very important to use good quality chocolate for it.

You have to store the truffles in the fridge only.