Step by step recipe:

1. 2 hours
   Prepare 300 g Chocolate ganache, pour into a dish and refrigerate for at least 2 hours or overnight to set.
2. 15 min.
   Dry roast 30 g whole almonds and 30 g pistachios for 15 minutes in the oven at 300°F (150°C).
3. 5 min.
   Chop the nuts coarsly and set aside.
4. 1 min.
   Take out about a teaspoonful of ganache.
5. 1 min.
   Form roughly into a ball with your fingers (latex gloves will help keep your hands clean.).
6. 1 min.
   Roll with the palm of the other hand...
7. 
   ...until nicely rounded.
8. 1 min.
   Dip the truffle in cocoa powder...
9. 
   ...and put on a plate.
10. 
    For the nutty version, leave off the cocoa and roll the truffle in the chopped-nut mixture, using gentle pressure to help the nuts stick.
11. 30 min.
    Prepare all the truffles like this.
    
    Keep them in the fridge, covered with plastic film.