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Matcha Truffles
- from The Breakaway Cook, by Eric Gower

These little gems take only a few minutes of prep time, some cooling down time in the fridge, then a few more minutes to shape the chocolate into balls. Wrapped up in a pretty box, they make beautiful gifts for friends. Makes about 50 truffles.

Matcha Truffle Recipe

  • 8 ounces heavy cream
  • 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

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.

Read Eric's interview on his preference for frothing over whisking. Also read interviews with other matcha tea enthusiasts including Tea Master Yoshihiro Terazono.

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