Matcha Chocolate Truffles
Silky bittersweet chocolate truffles infused with earthy matcha and a touch of maple, finished with a dusting of matcha powder and a pinch of Matcha Salt.
These Matcha Chocolate Truffles bring together two bold, complex flavors — dark, bittersweet chocolate and earthy culinary-grade matcha — into a bite-sized treat that feels indulgent without being cloyingly sweet. Maple syrup and brown sugar add just enough warmth and depth to round out the ganache, while the Matcha Salt garnish gives each truffle a subtle, savory finish that keeps you coming back for another. Simple to make and stunning to serve, these are the kind of confection that looks far more impressive than the effort required.
Ingredients
- 12 ounces bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 1/4 cup maple syrup
- 2 tablespoons light brown sugar
- 1 tablespoon matcha, sieved, plus more for dusting
- Matcha Salt [pg.XX] for garnish
Instructions
1. Line a rimmed half sheet with parchment paper. Place the chocolate in a large mixing bowl.
2. Bring the cream to simmer in a small saucepan over medium-low heat. Add the maple syrup and brown sugar and stir until dissolved, about 1 minute. Stir in the matcha. Pour the mixture into the bowl with the chocolate, stirring to melt the chocolate.
3. Using a rubber spatula, spread the chocolate onto the prepared baking sheet. Refrigerate until firm, about 1 hour.
4. Scoop out heaping teaspoons and roll into balls. Arrange on a tray and dust with matcha. Garnish each truffle with a pinch of Matcha Salt. Store in the refrigerator for up to one week.
Notes
- Makes about 30 truffles
