- 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
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
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
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.