3 cups dairy-free premium dark chocolate chips (at least 65[PERCENT]cacao)
1/2 cup heavy cream, at room temperature
1 tablespoon plus 1 tsp. matcha powder
1/3 cup pistachios, shelled and pulsed in a food processor to a fine meal
Calories per serving 146
Fat per serving 10g
Saturated fat per serving 6g
Cholesterol per serving 9mg
Fiber per serving 3g
Protein per serving 3g
Carbohydrate per serving 11g
Sodium per serving 3mg
Iron per serving 1mg
Calcium per serving 7mg
How to Make It
1. Line a loaf pan or shallow bowl with parchment. In a large saucepan, bring 2 to 3 cups
of water to a simmer. Place a
heatproof glass or stainless- steel bowl over saucepan. Add chocolate chips and heavy cream to bowl. Mix well with a spatula as chocolate melts.
2. Remove bowl from heat and stir in 1 Tbsp. matcha. Transfer chocolate mixture to a lined pan or bowl. Let cool to room temperature. Refrigerate for at least 90 minutes to solidify.
3. Using a small melon baller or ice cream scoop, portion truffle mixture and mold with your hands into 1-inch balls. (Lightly
moisten your palms if mixture feels sticky.) Fill a small bowl with crushed pistachios; roll truffles in pistachios, pressing nuts gently into surface. Using a fine-mesh strainer or sifter, dust truffles with 1 tsp. matcha.
4. Transfer truffles to paper cupcake liners or a parchment- lined tin and refrigerate until ready to serve.