(makes ~24 truffles)
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 or chocolate lover.
3/4 cup heavy cream
1 egg yolk, room temperature, beaten
10 ounces 70% cacao bittersweet chocolate, finely chopped 1/4 cup Manuka honey
6 ounces 62% cacao semisweet chocolate, finely chopped
4 ounces natural cocoa powder
3 teaspoons DōMatcha
In a large heavy saucepan, bring the heavy cream to a boil. Remove saucepan from the heat and quickly whisk in the egg yolk. Add in the chopped bittersweet chocolate and stir until the mixture becomes smooth and creamy. Stir in the Manuka honey. 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 to 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 chocolate-dipping fork, or dinner fork, immerse the ganache balls into the melted chocolate one at a time and completely coat with chocolate. Return 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 chocolate covered ganache balls in the powder until completely coated.
Sprinkle 1/8 teaspoon of DōMatcha over the top of each truffle. Store extra truffles in an airtight container ‒ if they last that long!