Matcha Truffles Recipes

MATCHA GREEN TEA TRUFFLES

Steps:

• Gather the ingredients.
• Sift the matcha, using a fine wire mesh sifter, into a small bowl and set aside for now.
• 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.
• Heat the cream until it is at a simmer-bubbles should just start appearing on the sides of the pan, but do not bring the cream to a boil.
• Once at a simmer, remove the pan from the heat, add the sifted matcha powder, and whisk well until the matcha dissolves.
• 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.
• Press a layer of cling wrap on top of the ganache and refrigerate it until it is firm enough to roll, about 2 hours.
• To roll the truffles, use a small candy scoop or spoon to form 1-inch balls of ganache.
• Dust your hands lightly with confectioners' 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 to 15 minutes so they can firm up again.
• 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 a truffle in the white 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.

MATCHA TRUFFLES

Steps:

• In a saucepan, warm the heavy cream and butter on low heat, only to melt the butter.
• Slowly add the warm cream mixture to the matcha and whisk or stir until there aren't any lumps. Set aside.
• Rough chop the white chocolate. Melt, either by placing in double boiler with hot water that has been brought to a boil & turned off, or on extremely gentle direct heat in a covered saucepan. If you use direct heat, do not wait until fully melted. Remove when partially melted & stir until fully melted. Return to heat only if absolutely necessary.
• Once the chocolate has melted completely, pour in the matcha cream and mix well.
• If the chocolate starts to separate or look grainy add in a tablespoon of hot water and the chocolate mixture/ganache will come back together. Add another tablespoon if needed.
• If you want square truffles, spoon the ganache into a silicone ice-cube tray. To get a smooth and even surface, scrape off the top of the mold. Put the molds into the fridge for about 4-5 hours to solidify the ganache and then carefully pop the cubes out of the molds.
• If you want round truffles, refrigerate the ganache for at least ½ hour. Remove and with two spoons, scoop 1-in balls of the ganache onto a baking sheet. With your hands, roll the balls into smooth, uniform shapes.
• Now, you get creative. If you wish to coat in chocolate, do so. If you like simplicity & the stark taste of matcha, sift some matcha on a plate and coat each truffle. You can mix the matcha with some confectioner's sugar if you wish. Decorate further as you choose (for instance, sprinkle with crushed raspberry powder).
• Keep the truffles refrigerated.

MATCHA TRUFFLES

Steps:

• Beat cream cheese and butter in large bowl with mixer until creamy. Add graham crumbs, sugar and 2 tsp. tea powder; mix well.
• Scoop cream cheese mixture into 28 (1-inch) balls, using about 1 Tbsp. cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.
• Melt chocolate as directed on package. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet; sprinkle with remaining tea powder.
• Refrigerate 1 hour or until firm.