This recipe originally comes from Shannon Abdollmohammadi, previously of The Messy Apron blog. Shannon has shared many amazing matcha recipes with us and we love this one for a Valentine's Day treat for yourself, or to share! We've added some vegan alternatives for veg-friendly foodies!
High quality matcha has notes of dark chocolate, so what better to pair it with than chocolate? This decadent confection makes a very special gift for a tea lover.
Matcha-Dusted Dark Chocolate Truffles With Honey
Makes 24 Servings
- 3/4 cup heavy cream (vegan alternative: coconut cream)
- 1 egg yolk, room temperature, beaten (vegan alternative: 1/4 cup aquafaba)
- 10 ounces 70% cacao bittersweet chocolate, finely chopped
- 1/4 cup unpasteurized honey (we love our friends Beekeepers Naturals or African Bronze Honey!)
- 6 ounces 62% cacao semisweet chocolate, finely chopped
- 4 ounces natural cocoa powder
- 2 ½ teaspoons DōMatcha®
- In a large heavy saucepan, bring heavy cream or coconut cream to a boil. Remove the saucepan from the heat and quickly whisk in the egg yolk or aquafaba.
- Add in the chopped bittersweet chocolate and stir until the mixture becomes smooth and creamy. Stir in the honey and 2 tsp of DōMatcha®, mixing well.
- Transfer mixture to a glass bowl and cover tightly with plastic wrap. Chill in refrigerator for at least five hours.
- Line a large baking sheet with parchment paper. Use a small ice cream scooper form 24 truffle balls and evenly place on the baking sheet. Chill in refrigerator for 30 minutes.
- Melt semisweet chocolate in a double boiler. Using a fork, immerse the ganache balls into the melted chocolate one at a time and completely coat them. Return them to the parchment-lined baking sheet and cool until chocolate is almost hard.
- Spread cocoa powder in a thin layer on a flat plate. Roll the ganache balls in the powder until completely coated. Sprinkle the last ½ tsp of DōMatcha®over the top. You can also experiment with other toppings, such as toasted sesame seeds, chopped nuts, or coconut shavings.