Best Green Tea Truffles Recipes

GREEN-TEA TRUFFLES

Steps:

• 1 In a double boiler, partially melt the white chocolate over simmering water until it's semiliquid but still lumpy. Place the cream, tea bags, and salt in a heat-proof measuring cup and microwave for 1 minute. (Alternatively, heat these ingredients in a small saucepan just until they simmer, then cool for 1 minute.) Remove the tea bags. In a medium bowl, stir together the cream mixture and the melted chocolate. Add the vanilla. Keep stirring until the mixture smooths into a well-blended ganache.
• 2 Cool the ganache in the refrigerator for at least 30 minutes.
• 3 With two spoons, scoop 1-in/2.5-cm balls of the ganache onto a baking sheet. Roll the balls with your hands into smooth, uniform shapes. Chill if necessary.
• 4 Sift the matcha and powdered sugar together in a small bowl. Mix in the cereal. Dip each ganache ball into the matcha mixture and shake off the excess. Serve at room temperature.

MATCHA GREEN TEA TRUFFLES

Steps:

• The Matcha and Cream Combine the cream and invert sugar in a saucepan. Bring to a boil over medium heat on the stove. Remove from heat, add the matcha, stirring to dissolve. Cover the top of saucepan with plastic wrap and let stand for about 10 minutes. Check it occasionally and stir to dissolve any remaining bits. The Chocolate Place the chocolate in a bowl and set over a pot of simmering water. Do not let the bowl touch the surface of the water. Melt the chocolate until it reaches 115 degrees. The chocolate will most likely not be fully melted yet and you will have to stir it - watch carefully or your chocolate will overheat and you will have to wait for it to cool down! Check to make sure the cream is also at 115 degrees and strain out any undissolved matcha. Combining the Chocolate and Matcha Pour the cream and chocolate into a tall, clear container. Use an immersion blender to blend the mixture until the ganache thickens and becomes pudding like. Add the butter and combine with the immersion blender. Alternatively, you can do all this in a food processor. Pour the ganache into a container that will allow it to spread out to a thickness of about an inch (not a very large container). This will make it easier to scoop truffles. Allow the ganache to cool to room temperature, then cover and refrigerate until firm, preferably overnight. Making the Truffles. When you are ready to make truffles, use a small cookie dough scoop to scoop balls from the ganache. Place them on a tray so you can pop it in the refrigerator to chill if necessary. Roll the truffles in dark cocoa powder and decorate with a bit of matcha on top. Store the truffles in the refrigerator, and remove about 30min before serving.