The texture and flavor were just like store bought truffles. I added 2 tbsp of matcha and a 3rd yolk (as suggested by another user) and the matcha taste was nice and strong.
This had the same matcha truffles taste that I could get when I lived in Japan. We froze it to get it harder, but it never went rock hard, like most homemade truffles get in the freezer, which is a huge plus. And I served it at a dinner party and everyone loved it!
MATCHA GREEN TEA TRUFFLES
8 oz (about 1⅓ cup) white chocolate, finely chopped
2½ tsp matcha
⅓ cup heavy cream
4 tbsp unsalted butter
pinch of salt
1 tsp matcha
1 tsp powdered sugar
- Place the white chocolate in a heatproof bowl. Set aside.
- In a saucepan over low heat, heat the cream and butter. Sift in the matcha powder and salt. Heat until the mixture just comes to a small boil and the powder has thoroughly incorporated.
- Pour the hot cream mixture over the white chocolate and stir until the mixture is smooth and the chocolate has melted.
- Refrigerate for at least 3 hours, (preferably overnight) or until the chocolate has firmed.
- In a small bowl, combine the 1 tsp matcha and 1 tsp powdered sugar.
- Using a teaspoon, shape the chocolate into balls. (If you’re having trouble, lightly powder your hands with the matcha powdered sugar mix and very quickly work it into balls with your fingers!)
- Roll each ball in the matcha powdered sugar mixture. (You might have to re-roll upon serving if the powder melts into the truffles.) Store in the refrigerator.
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