Apologies to those without ovens. I’ve been posting a number of “oven required” dishes. Knowing how many of you in Shanghai lack in the oven department, I give you a no-fuss stove top dessert that is sure to wow you and your party goers. Matcha Truffles. White chocolate, cocoa powder and matcha. Green tea and chocolate. Sophisticated flavor. Simply elegant.
This is easy. Really easy. Preconceived notions of intricate truffles belie their simplicity. Heated cream, melted butter, a teaspoon of matcha and melted white chocolate pieces are mixed together and refrigerated. Once chilled they are formed into petite balls and rolled in cocoa powder. An impressive dessert that you could even make in a microwave.
Don’t like matcha? Prefer dark chocolate over white? No worries. This recipe is adaptable. Replace white chocolate with dark. Roll in coconut instead of cocoa powder. The options are endless.
How to make Matcha Truffles
- 200 g white chocolate, chopped (found at almost any grocery or convenience store)
- 1 tablespoon butter
- 1/3 cup whipping cream
- 1 teaspoon matcha powder
- 1/2 cup cocoa powder for rolling (more or less depending on if you have other toppings)
Heat cream and butter in a sauce pan until butter is melted and cream is warm. Don’t boil. Whisk in matcha powder and stir until combined. Add white chocolate pieces (the smaller the better) and turn off heat. Stir until chocolate is melted. You may need to turn on the heat to completely melt the chocolate. Make sure to stir frequently to avoid burning the chocolate.
You may like also : Matcha Shortbread Cookies
Pour into bowl and refrigerate for at least 2 hours or overnight. When completely cooled, scoop out chocolate and form into tiny balls with finger tips (you can also use a melon ball scooper). Roll balls in cocoa powder or desired topping. Store in refrigerator until ready to serve.
- cocoa powder
- coconut shavings
- powdered sugar mixed with a bit of matcha powder
- finely chopped candy canes
- finely chopped almonds, or other nuts