Matcha and Pistachio Truffles to Roll Cold

Chilling makes this ganache firm enough to roll, then the pistachios cling to the balls. These matcha truffles combine 6.3 oz (180 g) dark chocolate, coconut cream and about 4 tsp (8 g) matcha for twelve pieces. Allow 2 hours, including 1 hour 30 minutes in the refrigerator.

• Preparation 25 minutes
• Heating the cream 5 minutes
• Chilling 1 hour 30 minutes
• Total 2 hours
• Yield 12 truffles
• Equipment small saucepan, bowl, fine sieve, spatula, teaspoon, plate, baking sheet and parchment paper

Sift the powder into the ganache before rolling these handmade sweet matcha bites, and save some for finishing.

Matcha truffle ingredients

• 6.3 oz (180 g) dark baking chocolate without animal-derived ingredients
• About 1/3 cup (80 ml) thick coconut cream
• About 4 tsp (8 g) matcha, with about 1 tbsp (6 g) for the ganache and about 1 tsp (2 g) for finishing
• 0.7 oz (20 g) unsalted shelled pistachios

How to make matcha truffles

1. Chop the 6.3 oz (180 g) dark chocolate and put it in a bowl.
2. Pour about 1/3 cup (80 ml) coconut cream into the saucepan.
3. Heat it gently for about 5 minutes, until the first bubbles appear.
4. Pour the hot cream over the chopped chocolate.
5. Let it stand for 2 minutes.
6. Stir until the ganache is smooth.
7. Sift about 1 tbsp (6 g) matcha into the ganache.
8. Mix until the powder is distributed.
9. Refrigerate the ganache for 1 hour.
10. Chop the 0.7 oz (20 g) pistachios and spread them on a plate.
11. Line the baking sheet with parchment paper.
12. Scoop twelve portions of ganache with the spoon.
13. Roll each quickly between your hands to form a ball.
14. Roll each ball in the chopped pistachios.
15. Place all twelve truffles on the sheet.
16. Sift the remaining about 1 tsp (2 g) matcha over them.
17. Return the sheet to the refrigerator for 30 minutes.

We prefer thick coconut cream so the ganache can be rolled after one hour in the refrigerator. Very thin cream makes softer balls. Work quickly if your hands are warm, then chill the ganache again for a few minutes if it sticks.

Which matcha goes into the truffle ganache?

To flavor the ganache and finish the truffles, we choose Essence matcha. Against very strong chocolate, the tea stays subtle; at around 60% cocoa, it's easier to taste. Pistachio brings another note, which you can omit.

How do you make the peppermint version?

For a peppermint note, add about 1/4 tsp (1 ml) food-grade extract to the hot coconut cream before pouring it over the chocolate. The other quantities stay the same. We suggest starting with this small amount, as some extracts quickly overpower the matcha. The pistachio finish remains optional if you'd rather taste the mint.

Truffles, fudge or mints?

These truffles are rolled from a soft ganache. Fudge is cut into squares after chilling, while the lemon mints dry after shaping. Choose whether you want to work with a ganache, a slab to cut or a dough to dry.

Our tip. Divide the ganache visually into twelve before rolling the first piece. The truffles will be similar in size even if their shapes remain handmade.

Allergens. Tree nuts in the pistachios. Check the chocolate label for soy and milk; the plant-based version requires chocolate without dairy ingredients.