matcha dark chocolate truffles
14 August, 2012 § Leave a comment
I stand firm in my belief that matcha should be in its own food group. Colorful, versatile, healthy, delicious…everything I look for in a superfood, check, check, check and check. Imagine how thrilled I was, having just bought a small tin of matcha (it’s surprisingly expensive!) at a local specialty foods store, to find a recipe for truffles! Just to give you an idea: very. I was very thrilled. So thrilled, in fact, that I made the huge batch pictured above for my mother for Mother’s Day last year. These little green balls of joy have been a staple in my truffle repertory ever since.
They’re relatively easy for such a fancy-looking truffle, and I love that they require no tedious chocolate coating at the end, as many truffle recipes require. The only difficulty you may come across is that in matcha that’s been sitting around for a while–see my recipe notes for more info. No adaptations excepting a minor recipe simplification or two.
Matcha Dark Chocolate Truffles Makes roughly 50 truffles
from Eric Gower’s The Breakaway Cook
8 ounces heavy cream
¼ cup maple syrup
2 tablespoons brown sugar
1 tablespoon matcha, plus another tablespoon for dusting
12 ounces bittersweet chocolate, finely chopped
Scant 1/8 tsp of 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 one tablespoon of 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 onto a baking sheet lined with parchment paper. Smooth it out with a rubber spatula. Cool in the refrigerator for at least an hour (until you’re ready to make the truffles).
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.
Cooling the truffle mixture is imperative for the truffles to keep their shape–when you mold them with your hands, the warmth of your hands rubbing them instantly heats the truffles. Work quickly and delicately, re-refrigerating if necessary.
Sometimes not-so-fresh matcha clumps up a bit, and you end up with stubborn little beads of matcha similar to those you get when sifting confectioner’s sugar. Once the matcha clumps up, it hardens in the saucepan as you cook them, which is unpleasant both taste- and texture-wise, so be careful.