Green tea and white chocolate truffles
Makes 48 pieces Matcha green tea not only flavors this ganache, but also provides its distinctive green color. Different green teas have different flavor nuances; try different teas and vary the amount to fi nd your own cup of tea.

Ingredients

4 oz (1/2 cup) heavy cream 2 tsp matcha green tea powder 1…

CIA FOODIES


Green Tea Truffles

Makes 48 pieces Matcha green tea not only flavors this ganache, but also provides its distinctive green color. Different green teas have different flavor nuances; try different teas and vary the amount to fi nd your own cup of tea.

Ingredients

  • 4 oz (1/2 cup) heavy cream
  • 2 tsp matcha green tea powder
  • 1 1/2 oz (2 tablespoons) light corn syrup
  • 12 oz (2 cups) white chocolate, pistoles or chopped in 1/2-inch pieces
  • 1/2 oz (1 tablespoon) unsalted butter, soft
  • 12 oz (2 cups) white chocolate or white compound coating, chopped in 1/2-inch pieces, for dipping
  • 1 teaspoon matcha green tea powder, for garnish

Directions

  1. Line a 9 × 13–inch baking pan with parchment paper.
  2. Combine the cream, matcha, and corn syrup in a 2-quart saucepan and bring to a boil.
  3. Remove from the heat. Add the chopped white chocolate or pistoles and butter to the cream and stir until smooth and homogeneous.
  4. Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm.
  5. Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula.
  6. Allow the ganache to rest at room temperature for 5 minutes.
  7. Using a #100 scoop or a teaspoon, scoop out balls of ganache and place on a pan with parchment paper at room temperature.
  8. When all of the ganache has been scooped, roll up each portion into a round ball by hand.
  9. Melt and temper the white chocolate for dipping. If using compound coating, follow the heating instructions on the package.
  10. Dip the ganache centers in the tempered white chocolate or white compound coating and transfer to a parchment paper-lined baking sheet.
  11. After dipping, but before the chocolate sets, sprinkle green tea on top of each truffle.

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