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Started making these matcha truffles when found this amazing green tea powder at Asian market. First try was wild - kitchen looked like green explosion happened but smell was incredible! Now they're our fancy go-to treat. Love watching people's faces when they bite in - that creamy white chocolate center with hint of matcha gets them every time. Even my friend who says she doesn't like green tea keeps asking when I'm making next batch!
Why You'll Love These
- Look super fancy but actually pretty easy make
- Perfect mix sweet and earthy flavors
- Great for gifting everyone thinks you bought from fancy shop
- No baking needed perfect for hot days
- Make ahead friendly for parties
- Fun project get kids helping in kitchen
- Always get asked for recipe at gatherings
What You'll Need
- The Main Players:
- Good matcha powder spend little extra worth it
- White chocolate bars cheap ones get grainy
- Heavy cream full fat stuff
- Real butter unsalted kind
- Pinch salt makes flavors pop
- Dried raspberries for pretty topping
- Kitchen Stuff:
- Candy thermometer helps lot
- Fine strainer for matcha
- Ice cube trays work great for molding
- Measuring spoons
Let's Make Some Magic
- First Things First
- Sift that matcha powder super well or end up with green lumps nobody wants bite into those! Chop white chocolate into tiny pieces helps melt smoother. Get cream warming up but don't let boil made that mistake once ended up with oily mess.
- Making The Centers
- Pour hot cream over chocolate let sit minute then stir like crazy till smooth and shiny. Mix in matcha bit at time looks like painting with watercolors my kids love watching color change. Add tiny pinch salt makes everything taste better.
- The Waiting Game
- Pour into ice cube trays or fancy molds if got them. Pop in fridge couple hours or overnight if patient enough (never am). They need be really firm before next step or turns into green blob disaster.
- Rolling Time
- Get hands little cold then pop truffles out molds. Roll quick into balls if want round ones. Can leave square too both look fancy. Warning hands will get super green worth it though!
- Making Them Pretty
- Dust some with extra matcha powder looks like fancy tea shop ones. Sprinkle crushed raspberries on others for pretty pink and green look. Work quick before they start melting though learned hard way!
Tips From Experience
Watch temperature like hawk when melting chocolate or ends up grainy and sad. Keep everything cold as possible while working hands too warm makes messy situation fast. If centers too soft pop back in fridge few minutes. Good matcha really makes difference tried cheap stuff once tasted like lawn mower bag no joke!
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Mix It Up
Love trying different toppings each time make these. Sometimes roll in coconut gives nice tropical twist. Crushed pistachios look super pretty with green color. Once added little orange zest to mix tasted like fancy tea shop creation. Can even drizzle dark chocolate over top if feeling extra fancy!
Serving and Storing
Keep these babies cold until ready serve or get melty fast. Look super pretty on little paper cups if doing fancy party. Store in fridge up to week if last that long (never do at my house). Can freeze month or two but texture not quite same after thawing. Perfect for making ahead when know got special event coming up - always fastest thing disappear from dessert table!
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Frequently Asked Questions
- → Why do truffles separate sometimes?
If chocolate gets too hot or cream mixture is wrong temperature, it can separate. Hot water helps bring it back together smoothly.
- → What kind of matcha should I use?
Use culinary grade matcha - it's perfect for baking and more economical than ceremonial grade. Sift it to prevent clumps.
- → Why use silicone molds?
Silicone molds make removal easy and give uniform shapes. If you don't have molds, you can roll into balls by hand instead.
- → Why do they melt easily?
The high cream and butter content makes them temperature sensitive. Always store in refrigerator and serve slightly chilled.
- → Can I use milk chocolate?
White chocolate works best as it lets the matcha flavor and color shine. Milk or dark chocolate would overpower the delicate tea taste.