Huisgemaakte matcha truffels elegant gepresenteerd naast stukjes romige witte chocolade en een theekom met heldergroen ceremonial matcha poeder.

Matcha & White Chocolate Truffles

Approx. 12-15 truffles

Base

  • 200 grams of white chocolate (high quality, finely chopped)
  • 80 ml unwhipped cream
  • 15 grams of unsalted butter
  • 1 tablespoon Mood Matcha (finely sieved)

Finish

  • 2 tablespoons Mood Matcha (for rolling)

Preparation

Melting
Heat the cream and butter in a saucepan until it just barely boils. Remove the pan from the heat and immediately pour the warm cream over the pieces of white chocolate. Let it rest for a minute, then stir gently until a smooth base is formed. Add the sieved matcha and mix until combined.

Resting
Cover the bowl and allow the flavors time to develop. Refrigerate the ganache for at least 3 to 4 hours. Once the mixture feels firm and pliable, the base is perfect for further processing.

Shaping
Scoop small amounts of the firmed ganache with a teaspoon. Roll these between your palms into nice balls. Then immediately roll the truffles in some extra matcha powder for a beautiful green coating. Time to enjoy.

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