Ingredients
Scale
- 200g (7 oz) Dark Chocolate, finely chopped: Use good quality dark chocolate with a cocoa percentage of 70% or higher for a rich, intense chocolate flavor that complements the matcha beautifully. Finely chopping ensures it melts smoothly and evenly.
- 120ml (½ cup) Heavy Cream: Heavy cream is essential for creating the smooth, melt-in-your-mouth texture of the truffles. It adds richness and helps the chocolate solidify properly.
- 3 tablespoons Unsalted Butter, cubed: Butter adds extra creaminess and shine to the truffles. Unsalted butter allows you to control the overall saltiness of the recipe. Cubing it helps it melt evenly with the chocolate and cream.
- 2 tablespoons Matcha Powder, culinary grade: Culinary grade matcha is perfect for baking and desserts. It provides a vibrant green color and a distinct earthy, slightly bitter flavor that is characteristic of matcha. Sift it before using to avoid clumps.
- Pinch of Sea Salt: A pinch of sea salt enhances the flavors of both the chocolate and matcha, creating a more balanced and nuanced taste. It prevents the truffles from being overly sweet.
- Optional Coating: Extra Matcha Powder, Cocoa Powder, or Chopped Nuts: For coating, you can use extra matcha powder for a more intense matcha flavor and a beautiful green finish. Cocoa powder offers a classic chocolatey contrast, and finely chopped nuts like pistachios or almonds add texture and visual appeal.
Instructions
- Prepare the Chocolate Base: In a heatproof bowl set over a saucepan of simmering water (making sure the bottom of the bowl doesn’t touch the water), combine the finely chopped dark chocolate, heavy cream, and cubed butter. This gentle double boiler method ensures the chocolate melts smoothly without burning.
- Melt and Combine: Stir the mixture constantly with a spatula until the chocolate and butter are completely melted and the mixture is smooth and glossy. Keep stirring to ensure everything is fully incorporated and there are no lumps.
- Incorporate the Matcha: Remove the bowl from the heat. Sift the matcha powder over the melted chocolate mixture to prevent clumps. Add the pinch of sea salt.
- Whisk Until Smooth: Using a whisk, vigorously whisk the matcha powder into the chocolate mixture until it is completely dissolved and the mixture is a uniform, vibrant green color. Continue whisking until the ganache is smooth and emulsified, ensuring no streaks of matcha remain.
- Chill the Ganache: Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2-3 hours, or preferably overnight, until the ganache is firm enough to roll into balls. This chilling time is crucial for the truffles to hold their shape.
- Shape the Truffles: Once the ganache is firm, use a spoon or a small cookie scoop to scoop out portions of the ganache. Roll each portion between your palms to form smooth, round truffles. If the ganache is too sticky, you can lightly dust your hands with cocoa powder or matcha powder.
- Coat the Truffles (Optional): If desired, roll the truffles in your chosen coating. For a matcha coating, place extra matcha powder in a shallow bowl and roll each truffle until it is evenly coated. For cocoa powder or chopped nuts, follow the same process.
- Chill Again (Optional): For firmer truffles, place the coated truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to an hour before serving. This will help them set completely and make them easier to handle and enjoy.
- Serve and Enjoy: Arrange the Choco-Matcha Truffles on a serving platter and enjoy! They are best served slightly chilled or at room temperature. Store any leftover truffles in an airtight container in the refrigerator.
Nutrition
- Serving Size: one normal portion
- Calories: 150
- Fat: 12g