Matcha & Pistachio Truffle

Name: Matcha & Pistachio Truffle
Yield: Makes about 80 truffles
Ingredients: 290 g (10 oz) fine milk chocolate (32% cocoa solids), finely chopped; 290 g (10 oz) fine milk chocolate (32% cocoa solids), finely chopped; 190 g (6½ oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped; 190 g (6½ oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped; 60 g (2 oz/5 tbsp) unsalted butter, cut into cubes and at room temperature; 75 g (2½ oz) Pistachio Paste,; 8 g (1¼ tsp) matcha (green tea powder); 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat; 50 g (1¾ oz) invert sugar,; 390 ml (13 fl oz/generous 1½ cups) whipping (pouring) cream; 10 g (¼ oz) matcha (green tea powder); 10 g (¼ oz) matcha (green tea powder); 8 g (1¼ tsp) matcha (green tea powder); 250 g (9 oz/1⅔ cups) pistachios (dried out in a hot oven for 3-4 minutes), finely chopped

Preparation info

Makes about
80
truffles

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

These truffles look fabulous and stand out in our chocolate cabinets. I am a huge fan of matcha (green tea powder) – it brings it’s very own unique taste. Ideally, use Sicilian pistachio nuts as they have much more flavour.

Ingredients

390 ml (13 fl oz/generous 1½ cups) whipping (pouring) cream
50

Chocolate
Vegetarian
Gluten-free

Method

Line a baking tray (sheet) with silicone (baking) paper.
Put the cream and invert sugar in a saucepan and bring to the boil. Take off the heat and leave to cool until it reaches 65-70°C (149-158°F). Mix a little of the cream with the matcha powder to form a smooth paste.
Melt the chopped chocolate in a bowl over a bain-marie (water bath) to about 45°C