With decadent dark chocolate, rich and earthy matcha powder, and heart-healthy pistachios, this is the perfect dessert recipe for anyone looking for a feel-good-antioxidant boost. Pack these truffles for a little midday pick-me-up when you’re craving something sweet!
Makes about 3 dozen truffles
Line a pan with parchment paper. In a large sauce
pan, bring 2 to 3 cups of water to a simmer. Create a warm water bath by placing a heatproof glass or stainless-steel bowl over the saucepan of simmering water. Add the chocolate chips and heavy cream to the bowl. Mix well with a spatula to combine as the chocolate melts.
Remove the bowl from the heat and transfer the chocolate mixture to a parchment paper– lined loaf pan or shallow bowl and cool completely to room temperature. Place into the fridge for 90 minutes to solidify.
Using a small melon baller, scoop out the truffle mixture and mold into 1-inch balls. If you don’t have a melon baller, use your hands.
Fill a small bowl with the crushed pistachios, roll the truffles in the pistachios, pressing the nuts gently into the surface. Using a fine-mesh strainer or sifter, dust the truffles with the matcha powder.
Transfer the truffles to paper cupcake liners or a parchment paper–lined tin and refrigerate until ready to serve.
CLEAN GREEN TIP: Cocoa is one of the richest sources of flavanols, which are plant compounds that help protect the heart. The more flavanols, the higher the percentage of cocoa and the more bitter the chocolate. Look for at least 60 percent cocoa content when purchasing cocoa or chocolate.
Looking for more ways to use your Matcha tea? Check out our article on how to make Matcha Bubble tea!!