Pismatcha chocolate hearts
heavy whipping cream.
green tea powder
Table spoons ground pistachios.
Heart shaped molds.
Grate or cut the chocolate into small pieces.
In a sauce pan and over low heat, start heating the whipping cream until you notice bubbles start to form around the edges of the pan, remove immediately from heat.
Add chocolate and butter, mix quickly so the chocolate and butter melts evenly.
Add matcha and pistachios, stir to combine.
Divide the batter in the molds.
Refrigerate 4-6 hours or overnight.
* Use good quality white chocolate that is made with cocoa butter.
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