Matcha chocolate truffles

These small, creamy matcha chocolate truffles combine the intense flavour of dark chocolate with the subtle, earthy notes of matcha.

Ingredients

• 200 g dark chocolate (minimum 70% cocoa)
• 120 ml whipped cream
• 2 tablespoons unsalted butter
• 1 tablespoon matcha powder
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 50 g cocoa powder (optional, for rolling)

Preparation method

1. Chop the dark chocolate into small pieces and put them in a heatproof bowl.
2. Heat the whipping cream in a saucepan over medium-high heat. Let it come to the boil slowly, but make sure it does not boil over.
3. Pour the hot whipping cream over the chopped chocolate and leave it for a minute to melt the chocolate.
4. Then stir with a spatula or whisk until the chocolate is completely melted and the mixture is smooth.
5. Add the butter, vanilla extract, matcha powder and a pinch of salt to the mixture. Stir well until everything is incorporated and you have an even ganache.
6. Pour the ganache mixture into a flat dish or baking tin and cover with plastic wrap. Place in the fridge for at least 2 hours, until firm enough to roll.
7. Once the ganache mixture is firm, remove it from the fridge. Use a spoon or a small ice cream scoop to make balls of the mixture. Roll them quickly between your hands to form nice round truffles.
8. Roll the truffles in cocoa powder. If you want a more intense matcha flavour, roll them in a little extra matcha powder for a nice green coating.
9. Place the truffles back in the fridge to stiffen a little more, about 30 minutes.