Pistachio Matcha Butter Cups
45 minutes
Snack
Know Reese's? Check out our pistachio and matcha take on them. Two flavors that pair perfectly to create little treats that quickly become addictive.
Be careful not to eat them all in one sitting.
Ingrédients
- 200 g of dark chocolate (no more than 70% cocoa)
- 5 g of coconut oil (regular or deodorized)
- 150 g of pistachio butter
- 20 ml of maple syrup
- 5 ml of liquid vanilla
- A little fine salt
- 7 g of Le Pâtissier matcha
- Fleur de sel (optional)
Préparation
Melt the chocolate and coconut oil in a double boiler.
Turn off the heat once the chocolate is almost fully melted, the rest will continue melting off the heat.
Fill the cavities of a silicone mold with melted chocolate, using a pastry brush or a teaspoon.
Refrigerate for about 20 minutes.
In a bowl, combine the pistachio butter, maple syrup, vanilla, salt and sifted matcha. Mix well.
The texture may turn thick and pasty, add a little water to loosen it until you get a smooth, creamy texture.
Fill the chocolate-lined cavities.
Cover with melted chocolate and add a few pinches of fleur de sel.
Refrigerate for 20 to 30 minutes.
Gently unmold and enjoy.
Store in the fridge in a glass jar.
