New Recipe : Green-Tea Truffles

(I saw this on epicurious.com and just had to share it)

Epicurious  | April 2013

by Susie Norris and Susan Heeger

Hand-Crafted Candy Bars

photo by Joseph De Leo

Green-Tea Truffles

yield: Makes about 24 truffles

total time: Time needed about 1 hour

We don’t often call on white chocolate, but when we do, we’ve got our reasons. In this case, we use it with creamy ganache and sweetened matcha, or green-tea powder. The tea’s subtle sharpness reins in the sweetness of the white chocolate, and its natural color adds an unexpected soft green hue. As for tea’s antioxidant properties, there may not be enough of the green here to protect you from cancer and heart disease, but what is there can’t hurt! This recipe was inspired by Mary’s Chocolates of Belgium, experts in high-quality chocolates with artful designs. hide

 

 

  • 2 cups/310 g finely chopped premium white chocolate
  • 1 1/2 cups/360 ml heavy cream
  • 2 green-tea bags
  • 1/2 teaspoon salt
  • 1 tsp vanilla extract
  • About 1/4 cup/55 g matcha (Japanese green-tea powder)
  • 3/4 cup/70 g powdered sugar
  • 1/2 cup/15 g crispy rice cereal, crushed

print a shopping list for this recipe view wine pairings

 

 

Preparation

1 In a double boiler, partially melt the white chocolate over simmering water until it’s semiliquid but still lumpy. Place the cream, tea bags, and salt in a heat-proof measuring cup and microwave for 1 minute. (Alternatively, heat these ingredients in a small saucepan just until they simmer, then cool for 1 minute.) Remove the tea bags. In a medium bowl, stir together the cream mixture and the melted chocolate. Add the vanilla. Keep stirring until the mixture smooths into a well-blended ganache.

2 Cool the ganache in the refrigerator for at least 30 minutes.

3 With two spoons, scoop 1-in/2.5-cm balls of the ganache onto a baking sheet. Roll the balls with your hands into smooth, uniform shapes. Chill if necessary.

4 Sift the matcha and powdered sugar together in a small bowl. Mix in the cereal. Dip each ganache ball into the matcha mixture and shake off the excess. Serve at room temperature.

Store in an airtight container or a zip-top plastic bag in the refrigerator for 4 days or for 2 months in the freezer.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s