Until a few months ago, I had never used matcha in a recipe at all, so the idea of coating dark chocolate truffles with matcha never would have occurred to me. Much less, would writing an entire cookbook of matcha recipes occur to me. But, apparently matcha dark chocolate truffles are just the tip of the iceberg! My friend Miryam wrote and entire cookbook about the many healthy and delicious uses for matcha in cooking! Cool right? Read on! We’re giving away a copy of the book right here!
Miryam is one of those people who you kinda want to not like since she does it all and is annoyingly good at everything. She is a registered dietitian, she has a bazillion Instagram followers, she is multilingual, she has two kids, she maintains a gorgeous food blog and in all her “free time” she is studying to become a physician’s assistant. Now she’s written a cookbook too! But then I met her IRL last year at the Big Harvest Pot Luck. And you quickly realize there is zero to not like about her. She is a lovely and generous person, and we found that we had a lot in common, especially when it comes to being over-committed!
She sent me a copy of her book, The Healthy Matcha Cookbook, Green Tea-Inspired Meals, Snacks, Drinks and Desserts (Skyhorse Publishing, 2015) to look at. It is full of delicious ideas! And I’m just gonna say it… It’s full of recipes that you’d never think of to add matcha to!! Like Breakfast Frittata and Creamy Kale Tomato Pasta. Who would have guessed? (Miryam that’s who! 😉 ) But as I learned, you don’t need much matcha to reap the health benefits from it. Just a sprinkle will do. That’s because matcha is really high in all of the antioxidants due to the fact that it goes though less processing than other green teas.
Matcha is high in antioxidants known as catechins. They have been linked to lowering the risk of stroke, heart disease anxiety and several cancers! Since it is a new ingredient for me, I tried some on it’s own, in hot water. I was a little off-put by the strongly bitter taste of it, but as I learned from Miryam’s flavor pairings, it works well when paired with other strong tastes and flavors, and a little goes a long way.
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Dark Chocolate Truffles coated in matcha green tea powder and pistachios!
- 12 ounces chopped dark chocolate (or dark chocolate chips)
- 1 teaspoon vanilla extract
- ¾ cup heavy cream
- ½ teaspoon matcha powder plus matcha to coat
- unsalted chopped pistachios to coat
- Place chocolate and vanilla in a medium heat proof mixing bowl and set aside.
- Heat cream in a small saucepan over medium-high heat, swirling occasionally until steaming hot and simmering along the edges. Pour over the chocolate and whisk until all the chocolate is melted, about 3 minutes. (See tip.) Whisk in ½ teaspoon matcha powder. Refrigerate until firm, 2 to 4 hours (or overnight.)
- Scoop 1 tablespoon portions of the chocolate mixture and roll into balls. Roll the balls in the remaining matcha or pistachios. Refrigerate until serving.
Tip: If the chocolate doesn’t become completely smooth, you can continue gently heating it over a double boiler, stirring constantly. Or transfer it to a microwave safe bowl and heat 30 seconds at a time, stirring between each round until completely smooth. The mixture will become glossy.
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