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Category: Truffles, bonbons and candies
Preparation time: 1 h 20 minutes
Makes 36 truffles.
INGREDIENTS:
24 ounces Marie Belle Japanese Matcha Green Tea & White Chocolate bar
1/2 cup heavy cream
1/3 cup pistachios
1 tsp green matcha powder
12 ounces dark chocolate chips for melting
Assembly:
Chop the white chocolate bar and place in a large heat-safe bowl together with heavy cream. Place the bowl atop a double boiler and heat slowly while stirring until the white chocolate is fluffy melted and smooth.
Remove the bowl from the double boiler and set on the counter to cool. Once cooled, cover the bowl with plastic wrap and place inside the refrigerator to set for 1-2 hours.
Take a baking tray and line it with parchment paper. Set aside.
Remove the mixture from the fridge. Using a melon baller, spoon out bits of the mixture and shape into balls roughly 1 cm in diameter.
Place the balls in the prepared baking tray. Place inside the freezer for 15 minutes.
Using the double boiler method once more, heat the dark chocolate chips, stirring continuously until is fully melted.
Grind the pistachios until you get fine crumbs. Combine the pistachios and matcha powder in a shallow bowl.
Remove the ganache balls from the refrigerator. Using a toothpick, dip each ball into the melted chocolate, coating it evenly. Once coated, place each ball back on the baking tray. Repeat until you've coated all white chocolate balls.
While the coating is still wet, sprinkle the pistachio and matcha mixture on top of the truffles liberally.
Allow the chocolate coating to set at room temperature. Once set, place the truffles in an airtight container.
Keep truffles refrigerated until ready to serve.
TIP: You can also use Vosges Matcha Green Tea & Spirulina Super Dark Chocolate bar.
Category: Truffles, bonbons and candies
Preparation time: 1 h 20 minutes
Makes 36 truffles.
INGREDIENTS:
24 ounces Marie Belle Japanese Matcha Green Tea & White Chocolate bar
1/2 cup heavy cream
1/3 cup pistachios
1 tsp green matcha powder
12 ounces dark chocolate chips for melting
Assembly:
Chop the white chocolate bar and place in a large heat-safe bowl together with heavy cream. Place the bowl atop a double boiler and heat slowly while stirring until the white chocolate is fluffy melted and smooth.
Remove the bowl from the double boiler and set on the counter to cool. Once cooled, cover the bowl with plastic wrap and place inside the refrigerator to set for 1-2 hours.
Take a baking tray and line it with parchment paper. Set aside.
Remove the mixture from the fridge. Using a melon baller, spoon out bits of the mixture and shape into balls roughly 1 cm in diameter.
Place the balls in the prepared baking tray. Place inside the freezer for 15 minutes.
Using the double boiler method once more, heat the dark chocolate chips, stirring continuously until is fully melted.
Grind the pistachios until you get fine crumbs. Combine the pistachios and matcha powder in a shallow bowl.
Remove the ganache balls from the refrigerator. Using a toothpick, dip each ball into the melted chocolate, coating it evenly. Once coated, place each ball back on the baking tray. Repeat until you've coated all white chocolate balls.
While the coating is still wet, sprinkle the pistachio and matcha mixture on top of the truffles liberally.
Allow the chocolate coating to set at room temperature. Once set, place the truffles in an airtight container.
Keep truffles refrigerated until ready to serve.
TIP: You can also use Vosges Matcha Green Tea & Spirulina Super Dark Chocolate bar.
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