1. Set a heat-proof bowl over a small saucepan of boiling water, making sure the bottom of the bowl doesn't touch the water. Add the chocolate, cream, butter and Lyle's Golden Syrup and stir occasionally for 4-5 minutes, or until the chocolate and butter have melted, and the mixture is well combined and glossy. Remove from the heat, transfer to another bowl and leave to cool and set for 3-4 hours.
2. Line a baking tray with greaseproof paper. Dip a melon baller or teaspoon into a bowl of hot water then scoop the chocolate truffle mixture into 30 balls, dipping the baller in the hot water after making each ball (if using a teaspoon, roll the mixture in balls with your hands). Place the truffles on the lined tray. Place the icing sugar, cocoa powder and pistachios in 3 separate small bowls. Roll 10 of the truffles in each of the different mixtures to coat evenly. Firm up in the fridge for 1 hour before serving or packing into gift box(es).
