These small, creamy matcha chocolate truffles combine the intense flavour of dark chocolate with the subtle, earthy notes of matcha.
Ingredients
- 200 g dark chocolate (minimum 70% cocoa)
- 120 ml whipped cream
- 2 tablespoons unsalted butter
- 1 tablespoon matcha powder
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 50 g cocoa powder (optional, for rolling)
Preparation method
- Chop the dark chocolate into small pieces and put them in a heatproof bowl.
- Heat the whipping cream in a saucepan over medium-high heat. Let it come to the boil slowly, but make sure it does not boil over.
- Pour the hot whipping cream over the chopped chocolate and leave it for a minute to melt the chocolate.
- Then stir with a spatula or whisk until the chocolate is completely melted and the mixture is smooth.
- Add the butter, vanilla extract, matcha powder and a pinch of salt to the mixture. Stir well until everything is incorporated and you have an even ganache.
- Pour the ganache mixture into a flat dish or baking tin and cover with plastic wrap. Place in the fridge for at least 2 hours, until firm enough to roll.
- Once the ganache mixture is firm, remove it from the fridge. Use a spoon or a small ice cream scoop to make balls of the mixture. Roll them quickly between your hands to form nice round truffles.
- Roll the truffles in cocoa powder. If you want a more intense matcha flavour, roll them in a little extra matcha powder for a nice green coating.
- Place the truffles back in the fridge to stiffen a little more, about 30 minutes.
