SHF#25, for adults only: dark chocolate & matcha truffles
Indeed. Although most kids I've met love chocolate and anything with chocolate, then I doubt if they'd like these. The bitterness of powdered matcha tea would probably be too 'adult' for their tender tastebuds. But then, these are so lovely that I'm not sure I'd want to share them with any kids in the first place:)
These decadently dark and devilishly bitter truffles are my contribution for the latest edition of Sugar High Friday, hosted by wonderful Johanna of the Passionate Cook. She's chosen truffles as a theme. I wanted to use some of the matcha powder my dear Edinburgh friend Ryoko had given me, and inspired by the Mont Fuji cake I enjoyed in Paris in May, I decided to make dark chocolate and matcha ganache truffles, rolled in matcha powder. When you put one of those truffles into your mouth, then first the somewhat bitter, powdery matcha melts onto your tongue, giving way to a sweet and creamy chocolate. Deliciously adult delight indeed.
Dark chocolate & matcha truffles
(Matcha-trühvlid)
Adapted from Epicurious
100 ml double cream (I used 38%)
1 Tbsp good-quality butter (slightly salted is fine), chopped
2 tsp matcha powder, plus a lot more for rolling the truffles
100 grams dark chocolate (I used 72% chocolate from the Estonian company, Kalev)
First make the ganache. Heat the cream and butter until almost boiling. Take a spoonful or two of the mixture and stir into the matcha powder. Return this green paste into the hot cream, whisking vigorously, until combined. Remove from the heat.
Add chopped chocolate, and stir until it melts.
Cover and leave to cool in the fridge for 2-3 hours.
Take teaspoonfuls of the set ganache and form into round-ish shapes. Leave to cool in the fridge again for an hour.
Roll in matcha powder, place into small paper cups and keep in a cool place until serving.
These truffles keep up to a week, if kept in the fridge.
UPDATE 29.11.2006: Here is Johanna's round-up - check out all the mouthwatering truffles!
These decadently dark and devilishly bitter truffles are my contribution for the latest edition of Sugar High Friday, hosted by wonderful Johanna of the Passionate Cook. She's chosen truffles as a theme. I wanted to use some of the matcha powder my dear Edinburgh friend Ryoko had given me, and inspired by the Mont Fuji cake I enjoyed in Paris in May, I decided to make dark chocolate and matcha ganache truffles, rolled in matcha powder. When you put one of those truffles into your mouth, then first the somewhat bitter, powdery matcha melts onto your tongue, giving way to a sweet and creamy chocolate. Deliciously adult delight indeed.
Dark chocolate & matcha truffles
(Matcha-trühvlid)
Adapted from Epicurious
100 ml double cream (I used 38%)
1 Tbsp good-quality butter (slightly salted is fine), chopped
2 tsp matcha powder, plus a lot more for rolling the truffles
100 grams dark chocolate (I used 72% chocolate from the Estonian company, Kalev)
First make the ganache. Heat the cream and butter until almost boiling. Take a spoonful or two of the mixture and stir into the matcha powder. Return this green paste into the hot cream, whisking vigorously, until combined. Remove from the heat.
Add chopped chocolate, and stir until it melts.
Cover and leave to cool in the fridge for 2-3 hours.
Take teaspoonfuls of the set ganache and form into round-ish shapes. Leave to cool in the fridge again for an hour.
Roll in matcha powder, place into small paper cups and keep in a cool place until serving.
These truffles keep up to a week, if kept in the fridge.
UPDATE 29.11.2006: Here is Johanna's round-up - check out all the mouthwatering truffles!
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