Pistachio Matcha Dark Chocolate Truffles for a Sweet Indulgence
Indulge in these Pistachio Matcha Dark Chocolate Truffles that combine rich flavors and no-bake convenience.
Equipment
- Saucepan
- Mixing bowl
- Whisk
- - Spoon
- - Baking tray
Ingredients
For the Ganache
- 8 oz Dark Chocolate Aim for 60-70% cacao for a rich flavor.
- 1 cup Heavy Cream Using cold cream ensures a creamy, luxurious texture.
- 2 tbsp Matcha Powder Sift it for a smooth blend.
- 1 tsp Vanilla Extract Pure extract enhances overall taste.
For the Coating
- 1 cup Chopped Pistachios Adds texture and visual appeal.
Instructions
How to Make Pistachio Matcha Dark Chocolate Truffles
- Begin by chopping your dark chocolate into uniform pieces for even melting. Sift the matcha powder and finely chop the pistachios while measuring vanilla extract.
- Gently heat your cold heavy cream in a saucepan over medium heat, stirring occasionally, until it simmers. Do not allow it to boil!
- Once the cream is simmering, pour it over the chopped chocolate and vanilla extract in a bowl. Let it sit for 30 seconds to soften the chocolate, then whisk until smooth. Add the sifted matcha and whisk until fully combined.
- Transfer your ganache mixture to a shallow bowl. Cover it and refrigerate for 2-4 hours, until it's firm yet pliable.
- Using a small scoop or spoon, scoop out the chilled ganache and roll it into smooth balls using your palms. Chill for a few more minutes if it gets sticky.
- Roll each ganache ball in your choice of matcha powder or finely chopped pistachios until fully coated.
- Place the coated truffles on a tray and chill for at least 30 minutes before serving to help the coating set nicely.
Notes
Optional: Dust with extra matcha for a beautiful touch before serving.