matcha dark chocolate truffles
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?
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 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 its 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.
How to Make Chocolate Truffles
These dark chocolate truffles with matcha are really easy to make. All you need for this chocolate truffle recipe is heavy cream, chopped dark chocolate, a splash of vanilla, matcha powder, and chopped pistachios to coat the truffles in. To make these homemade dark chocolate truffles, you need to:
1. Melt the chocolate — Heat the cream in a small saucepan over medium-high heat until it’s steaming hot and simmering just along the edges. Pour the hot cream over the chopped chocolate and vanilla and whisk until all the chocolate is melted. If the chocolate doesn’t become completely smooth, you can continue gently heating it over a double boiler or you can heat it in the microwave for 30-second intervals until melted.
2. Add the matcha and refrigerate — Whisk in the matcha powder, then refrigerate the dark chocolate truffle mixture until firm. This will take a few hours, but you can leave the bowl in the fridge overnight if that’s easier!
3. Shape the dark chocolate truffles — Scoop 1 tablespoon portions of the chocolate mixture and roll into balls. If desired, roll the truffles in some matcha powder or pistachios.
How to Store Chocolate Truffles
These dark chocolate matcha truffles should be kept in the refrigerator until you’re ready to enjoy them. The matcha and pistachio coating prevents the chocolate truffles from sticking to each other in the container, so you can easily store all of these together. If you’re thinking of gifting these dark chocolate truffles to someone special, you may want to stick a few into a cellophane bag and tie it with a ribbon. Or you can pop a few into a mason jar and put a ribbon around the rim of the lid. I’m sure your friends and family would love to receive a few homemade chocolate truffles!
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These 5-ingredient dark chocolate truffles include one flavorful secret ingredient: matcha! These truffles make for a great gift around the holidays.
- 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.
- Serving Size: 1 truffle
- Calories: 88
- Sugar: 6 g
- Sodium: 3 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g