If you’ve ever wondered what happens when earthy, umami-rich Matcha meets creamy white chocolate, a splash of cream, and a surprise twist of tart raspberry, this is it. Made with our Matcha Ceremonial Grade Kagoshima Natural Farming, they’re the perfect bite-sized treat for tea lovers, sweet tooths, and anyone who believes desserts should be just a little bit extra.
Ingredients
- 3 tsps Matcha Ceremonial Grade Kagoshima Natural Farming
- 300g White Chocolate
- 30g Unsalted Butter
- 250ml Double Cream
- 30g Freeze Dried Raspberries (extra for garnish)
- 250g Dark Chocolate
- 1 tsp Olive Oil
- Pinch of salt
Directions
- Start by bringing a small amount of water to a gentle simmer in a pan. In a large bowl, combine the white chocolate and butter, then place the bowl over the simmering water, ensuring that the bottom of the bowl does not touch the water. Stir the mixture until it becomes melted and glossy.
- In a separate saucepan, heat the cream until it’s nearly boiling (but do not let it reach a full boil). Remove it from the heat.
- Pour the warm cream over the melted chocolate and mix until the mixture is smooth and well blended. Add a pinch of salt and stir.
- Crush the freeze-dried raspberries between your fingers and incorporate them into the white chocolate and cream mixture. Stir until fully combined.
- Sift 3 tablespoons of Matcha Ceremonial Grade Kagoshima Natural Farming into the white chocolate mixture until it turns green then allow the mixture to cool for 5 minutes.
- Line a roasting tray with greaseproof paper and pour the melted Matcha chocolate into it. Set aside to cool, then refrigerate until fully set ( 2-3 hours)
- Once the white chocolate has chilled and set, bring a small amount of water to a simmer in a pan again. Place the dark chocolate into a clean bowl and set it over the simmering water. Once the dark chocolate is fully melted, stir in the olive oil and let it cool slightly for about 5 minutes.
- Prepare a baking rack lined with parchment paper. Using a teaspoon, scoop out small portions of the chilled white chocolate matcha mixture and roll them into balls with your hands.
- Dip the balls into the melted dark chocolate, then place the truffles on the lined baking parchment.
- Using a spoon or fork drizzle the truffles with additional dark chocolate and sprinkle crushed raspberries. Allow the dark chocolate to set and harden slightly before enjoying.
The truffles can be stored in the refrigerator for 1-2 weeks.
Why not try our Matcha Love Heart Cookies recipe? Using our robust and sweet Matcha Ceremonial Grade Kagoshima Natural Farming as a creamy frosting, we simply can’t get enough
Are you a cafe or restaurant looking for new trends and innovation like our Matcha Truffles? Email us at info@avantcha.com and we’ll point you in the right direction for plenty of essential info and recipes as well as a free sample. You might also like to visit our Matcha for Professionals knowledge page here >
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