What do we love about the festive season besides even more tea than usual? ALL the chocolate, of course! But did you know that matcha works so well with chocolate? So, without further ado, here's our recipe for matcha truffles - a perfect pick-me-up in the chilly weather!
ingredients for 40(ish) truffles:
- 120ml (4fl oz) double cream
- 300g (10½oz) white chocolate, finely chopped
- 2 tbsp matcha, plus extra for dusting
for the coating:
- 100g (3½oz) each of white, milk and dark chocolate
- Icing sugar, for dusting
1. Bring the cream to the boil in a small pan. Remove from the heat and tip in the white chocolate and whisk quickly until the chocolate is melted and smooth.
2. Sift in the matcha and beat well again. Pour the chocolate mixture into a bowl, cover and chill for 4–5 hours or until completely set.
3. Using a teaspoon, scoop out small spoonfuls of the truffle mixture onto a tray or a plate and return to the fridge for 10–15 minutes.
4. When the mixture has firmed up again, dust the palm of your hand lightly with a little icing sugar and roll each piece of truffle mixture into a neat ball and place back on the tray. Return to the fridge while you melt the chocolate.
5. Melt the chocolate in three separate bowls. Using one bowl of melted chocolate at a time, spoon a little of the chocolate onto a plate and roll a ball of truffle evenly around to coat and return to the tray. Repeat with one-quarter of the truffles and place these back in the fridge. Repeat with the remaining truffles and melted chocolate, then recoat the first truffles. You’ll need to roll the truffles in the melted chocolate about three times, until you’ve used all the chocolate up and to get a good coating. Roll the remaining quarter of truffles in cocoa powder. Sprinkle all the truffles with a little more matcha powder before the chocolate sets.
6. Take a quick snap, and tag us on social, @teapigs - we love seeing your creations!