With decadent dark chocolate, rich and earthy matcha powder, and heart-healthy pistachios, this is the perfect dessert 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, and enjoy them with my creamy coconut almond matcha latte on the side.
Makes about three dozen truffles
Ingredients:
3 cups premium dark chocolate chips
1⁄2 cup heavy cream, at room temperature
1/3 cup pistachios, shelled and pulsed in a food processor to a fine meal
1 tbsp. quality matcha powder, plus 1 tsp. for dusting, like Matcha Love
Directions:
In a large saucepan, 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. Enjoy!
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