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.
Recipes adapted with permission from the publisher, Harper Wave, an imprint of Harper Collins Publisher, from "Clean Green Eats" by Candace Kumai. Copyright © 2015