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Author Notes: Simple to make and striking in appearance, these truffles will make you want to wiggle. They are a perennial favorite every year when chocolate-making season strikes.
A word of warning: for some reason when you add the cream to the white chocolate, the ganache will likely begin to separate. I have no idea why this happens -- it only happens with this particular filling -- but don't despair. Just keep stirring and it will come back together. I just wish I'd realized that before I tossed several batches in my early stages of playing with this recipe! - vrunka
Makes 5 dozen
- 1/2 cup heavy cream
- 2 teaspoons matcha (green tea) powder
- 1 pound white chocolate (chips or chunks)
- 2 pounds bittersweet chocolate
- additional matcha powder for garnish
- Heat the cream in a small saucepan over medium heat. Bring just to a simmer and remove from heat. Stir in matcha powder until well-combined.
- Place white chocolate chips in a large, microwavable bowl. Heat on high in the microwave for one minute. Remove and stir. Microwave on high for 30 seconds and remove and stir. Continue to zap the chips for 30 seconds at a time, stirring after each round, until the chips are smooth and melted.
- Stir the matcha mixture into the chips. Often at this point, the oils in the white chocolate will start to separate and you will think all is lost. It is not! Keep stirring and the mixture will re-emulsify and all will be well.
- Line an 8x8 cake pan with wax paper. Pour the matcha mixture in. Allow to cool on the counter until quite solid, about 4-6 hours. (this can be quicker in the fridge, but I've found that it can sometimes create a grainy texture)
- Turn out the whole slab of matcha ganache and cut into 1" squares.
- For the couverture, I highly recommend properly tempering the bittersweet chocolate -- the clearest directions I have found are on David Leibovitz's website: http://www.davidlebovitz.com/2005/08/tempering-choco/ But if you have neither the time nor patience to do this, simply melt the bittersweet chocolate by the same method described for the white chocolate in the second step.
- Line a cookie sheet with wax paper. Dip each square of matcha ganache in the melted chocolate and place on the waxed paper. Allow to cool completely. If you like, top them with a little matcha powder. These will keep in a cool, dry place for at least a couple weeks.
- This recipe was entered in the contest for Your Best Recipe with Tea
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