Matcha Green Tea Truffles
Craft delicate white chocolate truffles, rich with green tea and accented with candied ginger.
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Instructions
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Sift matcha into a small bowl.
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Heat cream in a saucepan over medium heat until it simmers; do not boil. Separately, microwave chopped white chocolate for 45 seconds until it begins to melt.
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Remove cream from heat, then whisk in the sifted matcha until fully dissolved.
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Pour the hot matcha cream over the partially melted white chocolate and whisk until the mixture is smooth and shiny.
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Whisk in room temperature butter and a pinch of salt until completely incorporated.
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Press cling wrap directly onto the ganache surface and refrigerate for about 2 hours until firm enough to roll.
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Scoop 1-inch portions of chilled ganache, dust hands lightly with confectioners' sugar, and roll into smooth balls. If the ganache softens, refrigerate briefly.
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Melt white candy coating in a microwave, stirring every 30 seconds.
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Dip each truffle into the melted coating, allow excess to drip off, then place on a parchment-lined baking sheet.
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While the coating is still wet, lightly sift additional matcha over each truffle to dust.