Delicious Pistachio Matcha Dark Chocolate Truffles You’ll Love
Indulge in these Pistachio Matcha Dark Chocolate Truffles, a no-bake gourmet treat that's vegan-friendly and gluten-free.
Equipment
- - Saucepan
- Whisk
- Fine-Mesh Sieve
- - Airtight container
Ingredients
For the Ganache
- 8 ounces Dark Chocolate 60-70% cacao recommended
- 1 cup Heavy Cream Must be cold
- 2 tablespoons Matcha Powder Sift to avoid clumps
- 1 teaspoon Vanilla Extract Almond extract is an alternative
For Coating
- 1 cup Chopped Pistachios Crushed almonds or hazelnuts can be substitutes
Instructions
How to Make Pistachio Matcha Dark Chocolate Truffles
- Chop Chocolate: Start by cutting your dark chocolate into small, uniform pieces.
- Sift Matcha: Take your matcha powder and sift it through a fine-mesh sieve.
- Heat Cream: In a saucepan, gently heat the heavy cream over medium heat until it simmers.
- Combine Ingredients: Pour the hot cream over the chopped chocolate and stir in the vanilla extract.
- Whisk Ganache: Stir the mixture until it becomes a smooth ganache, then add the sifted matcha powder.
- Chill Ganache: Refrigerate the ganache for 2-4 hours until firm.
- Form Truffles: Scoop out portions of ganache and roll them into balls.
- Coat Truffles: Roll each ball in matcha powder or chopped pistachios.
- Set and Serve: Chill truffles for at least 30 minutes before serving.
Notes
These truffles can be dusted with extra matcha powder or chopped pistachios for presentation.