What better combination than the healthful benefits of Matcha green tea and the indulgence of a sweet truffle? Check out this recipe we found while looking around Pinterest. If you are looking for the perfect mid-week pick-me-up, this is it!
- 1 1/4 TSP matcha powder (you'll also want some for garnishing)
- 1/2 C cream
- 1 LB (or approximately 2 2/3 C) white chocolate, chopped well
- 2 TBS room temperature butter
- Pinch of salt
- 1 1/2 LBS white candy coating
1. Sift the matcha into a bowl and set aside.
2. Pour the cream into a small saucepan, and place the pan over medium heat. While the cream warms up, pour the chopped white chocolate into a medium microwave-safe bowl and microwave for 45 seconds, until the chocolate starts to melt.
3. Heat the cream until it is simmering. Bubbles should just start appearing on the sides of the pan, but do not allow it to boil. Once simmering, remove the pan from the heat, add the sifted matcha powder, and whisk until the matcha dissolves into the cream.
4. Pour the hot cream over the white chocolate, and whisk well until the chocolate melts and your mixture is smooth and shiny. Add the room temperature butter and a pinch of salt, and whisk until they are completely incorporated into a ganache.
5. Press a layer of cling wrap on top of the ganache. Refrigerate it until it is firm enough to roll, about 2 hours.
6. To roll the truffles, use a small candy scoop or spoon to form 1-inch balls of ganache. Dust your hands lightly with powdered sugar and roll the truffle between your palms to get it round. Place the truffle on a baking sheet lined with parchment or waxed paper, and continue until you have rolled all the truffles into balls. If the truffles have gotten soft, return them to the refrigerator for 10-15 minutes so they can firm up again.
7. Melt the white candy coating in a bowl in the microwave, stirring after every 30 seconds to prevent overheating. Using dipping tools or a fork, dip the truffle into the coating until it's submerged, then remove it from the coating and let the excess drip back into the bowl. Place it back on the baking sheet, and while the coating is still wet, sift a little matcha over the top so it has a light dusting of powder. Repeat with the remaining truffles.
8. For the best taste and texture, serve these truffles at room temperature. Store them in an airtight container in the refrigerator for up to two weeks.
Recipe & Photo Source: About Food
Posted by Erin Schwartz