Recipe: Matcha Truffle
Ingredients:
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* 8 ounces heavy cream
* ¼ cup maple syrup
* 2 tablespoons brown sugar
* 1 tablespoon matcha, plus another tablespoon for dusting
* 12 ounces bittersweet chocolate, chopped finely
* Pinch of Matcha Salt or kosher salt
Method:
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Bring cream to a simmer in a small saucepan over gentle heat, add the maple syrup and brown sugar, and stir until dissolved, about 2 minutes. Add 1 tablespoon of the matcha, stir until dissolved, and set aside.
Place the chocolate in a large mixing bowl and pour in the cream mixture. Mix thoroughly, and pour into a baking sheet lined with parchment paper. Smooth it out with a rubber spatula. Cool in the refrigerator for about an hour.
Using a spoon, scoop out a heaping teaspoon, and make a ball using the palms of your hands. Repeat until all the chocolate is used – you should wind up with about 50 truffles. Line them up on a tray or plate, and dust them with the additional matcha, using a fine sieve. Top with a very light sprinkling of matcha salt.
==================
* 8 ounces heavy cream
* ¼ cup maple syrup
* 2 tablespoons brown sugar
* 1 tablespoon matcha, plus another tablespoon for dusting
* 12 ounces bittersweet chocolate, chopped finely
* Pinch of Matcha Salt or kosher salt
Method:
==================
Bring cream to a simmer in a small saucepan over gentle heat, add the maple syrup and brown sugar, and stir until dissolved, about 2 minutes. Add 1 tablespoon of the matcha, stir until dissolved, and set aside.
Place the chocolate in a large mixing bowl and pour in the cream mixture. Mix thoroughly, and pour into a baking sheet lined with parchment paper. Smooth it out with a rubber spatula. Cool in the refrigerator for about an hour.
Using a spoon, scoop out a heaping teaspoon, and make a ball using the palms of your hands. Repeat until all the chocolate is used – you should wind up with about 50 truffles. Line them up on a tray or plate, and dust them with the additional matcha, using a fine sieve. Top with a very light sprinkling of matcha salt.
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