Much has been already said about matcha’s numerous health benefits. If the antioxidant properties or caffeine dose is not enough to convince you to stock matcha powder in your pantry, then a persuasion through desserts is in order.
Festive season is upon us and soon it will be time for fun gatherings together with friends and families. If you are looking for gift ideas or something to bring during these get-togethers, then Matcha Truffles should be perfect for this occasion.
The beautiful, vivid green hue of the chocolate is already a feast for the eyes but the magic comes once you pop these into your mouth. Decadent but not overwhelmingly sweet, these truffles will just melt in your mouth. The flavours of matcha and white chocolate complement each other hence the delicious, balanced taste.
The best part? This recipe only needs five ingredients. This simple yet versatile dessert is not only delicious but also easy to make. A great dessert to enjoy any time of the year.
How to make your matcha truffles:
- 227 g white chocolate, chopped
- 2½ tsp matcha
- ⅓ cup heavy cream
- 57 g unsalted butter
- pinch of salt
Optional ( for garnish):
- 1 tsp matcha
- Assemble your ingredients. Place the white chocolate in a heatproof bowl. Sift the matcha in another bowl. Set both ingredients aside.
- Heat the cream and butter in low heat. Add the sifted matcha powder and salt. Heat until the mixture just comes to a small boil and the powder has thoroughly incorporated.
- Pour the hot cream mixture over the white chocolate and stir until the mixture is smooth and the chocolate has melted.
- Refrigerate for at least three hours, (preferably overnight) or until the chocolate has firmed.
- Using a teaspoon, shape the chocolate into balls. Sift a small amount of matcha powder over the balls
- Store in the refrigerator and enjoy!
Obubu interns sold these matcha truffles in Wazuka’s monthly market. Check out the recipe video below to see how the truffles were made.
Let us know if you have tried it or if you have any variations of this recipe through the comments section below.
Written by Anne Tachado