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Dark chocolate-matcha truffles

Dark chocolate-matcha truffles recipe - Bring cream to a simmer in a saucepan, remove from heat, whisk in matcha until smooth, then add 300gm chocolate and stand for 5 minutes.

By Emma Knowles
  • Serves 20
  • 20 mins preparation
  • 2 mins cooking plus chilling, setting
Dark chocolate-matcha truffles recipe
Dark chocolate-matcha truffles recipe

The bitterness of dark chocolate and the earthiness of matcha are a surprisingly good pairing. These are the perfect mouthful to stave off sugar cravings - the challenge is to stop at just one.

Ingredients

  • 250 ml cream (1 cup)
  • 20 gm matcha powder, sieved, plus extra for dusting
  • 500 gm dark chocolate (56% cocoa solids), finely chopped

Method

Main
  • 1
    Bring cream to a simmer in a saucepan, remove from heat, whisk in matcha until smooth, then add 300gm chocolate and stand for 5 minutes. Whisk until smooth, then pour into a container and refrigerate until set (4-5 hours).
  • 2
    Roll heaped tablespoonfuls of chocolate mixture into balls and refrigerate on a tray lined with baking paper until firm (1-1½ hours).
  • 3
    Melt remaining chocolate in a bowl over a saucepan of simmering water then remove from heat. Dip chocolate balls in melted chocolate, shaking off excess, place on a tray lined with baking paper and dust tops with a pinch of matcha. Refrigerate to set and store in an airtight container in the fridge for up to 2 weeks.
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  • Author: Emma Knowles