Makes: approx. 70 truffles
Preparation time: 45 minutes
Cooking time: 20 minutes

Named World’s Best Pastry Chef in 2016 and renowned for his macarons, Pierre Hermé shares some sinfully delicious chocolate recipes including this milk chocolate and matcha green tea truffles.


Ingredients

For the roasted pistachios

  • 7 oz (200g) whole pistachios, skinned

For the milk chocolate and matcha green tea ganache

  • 61/2 tbsp (31/3 oz/95g) butter
  • 211/6 oz (610g) milk chocolate, 45% cocoa
  • 43/4 tbsp (1 oz/30g) matcha green tea powder
  • 21/2 cups (21 oz/600g) liquid cream

Finishing

  • Pistachio powder

Directions

For the roasted pistachios

1Preheat the oven to 340°F (170°C/ Gas Mark 5-6). Spread the pistachios out on a baking sheet lined with cooking parchment.

2Place it in the preheated oven to toast the pistachios for about 15 minutes, stirring and turning every five minutes. Remove and set aside to cool.

For the milk chocolate and matcha green tea ganache

1Cut the butter into pieces. Chop the chocolate with a serrated knife and place in a bowl with the matcha green tea powder. Bring the cream to a boil. Pour it, one third at a time, over the chocolate and matcha tea powder, stirring from the centre out in small, then progressively larger concentric circles. Once the temperature of the chocolate has reached 95°F-105°F (35°C-40°C), incorporate, little by little, the pieces of butter, whisking until the ganache is smooth.

2Line the bottom and sides of a small baking dish with plastic film. Pour the ganache into the dish in a layer of about 1/3 in (1 cm) thick. Cover with plastic film, pressing the film directly onto the surface of the chocolate. Refrigerate until the ganache is set.

3Sprinkle the pistachio powder in a bowl. Remove the plastic film from the ganache and turn it out onto a cutting board. Cut into cubes of 1/3 in (1 cm). Press a roasted pistachio into the centre of each cube, then roll into a ball between the palms of your hands. Place the balls, one by one, in the bowl with the pistachio powder and roll to coat with the powder. Place the truffles in a sifter to remove any excess pistachio powder. Store in an airtight container.

This comes courtesy of Taste of France Issue Two. For more great recipes, food news and interviews with top chefs, buy your copy here!

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