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Ingredients
- 165 grams Dark chocolate
- 85 ml Heavy whipping cream
- 15 grams Unsalted butter (or margarine)
- 1 heaping teaspoon Mizuame or honey
- 1 Matcha
Method
- Finely chop up the chocolate into a bowl.
- Just break the chocolate along the cracks if you're melting them in the microwave.
- Heat the cream and mizuame in a pot.
- Turn the heat off when it's just about to boil.
- Pour the cream mixture into the melted chocolate and fold in using a rubber spatula.
- Add the butter melted in room temperature to finish.
- Mix everything together; try not to trap air when mixing.
- Pour the chocolate into a mold lined with parchment paper.
- Chill in the fridge to harden.
- Remove the chocolate from the mold, and cut into desired sizes using a warmed knife.
- Sprinkle the matcha using a tea strainer.
- Here's the chocolate that I used.
- I like this especially because it's not too sweet.
- Coffee-flavored Truffles
- Easy with a Chocolate Bar Truffles
- Orange-flavored Truffles
