Matcha and White Chocolate Truffles

⏱️ Prep: 30 min

Ingredients

150 g		white chocolate (high quality)
100 ml		liquid cream "medium/coffee cream" (at least 25% fat)
2 heaped tsp		matcha (green tea powder)
2-3 Tbsp	30–45 ml	unsweetened cocoa powder
2-3 Tbsp	30–45 ml	ground almonds
2-3 Tbsp	30–45 ml	dessicated coconut

Break the chocolate into small pieces. Put into a small pan with matcha and cream.
Let the chocolate melt on a very low heat, constantly stirring.
Pour into a food processor and mix until very smooth.
Transfer the mixture into a container, close tightly with a lid and refrigerate until the ganache has thickened (at least 3 hours or it can also stay in the fridge overnight or even for several days).
Prepare small, deep bowls with the coatings you have chosen.
Run your hands under cold water every five or six truffles and clean them quickly with a paper towel. Your hands shouldn't be too warm, otherwise the ganache melts and truffles are impossible to form.
Dust the inside of your hands with the chosen coating, quickly form a truffle, but using only the fingers (the palm of your hand is always much warmer), put it into a bowl with coating and, moving the bowl, coat the truffle thoroughly.
Repeat until you want to switch to another coating.
Place the truffles on a plate or in paper cases and refrigerate a couple of hours before serving or before offering them.
The truffles should always be kept in the fridge (it can be the warmest part, but the fridge is obligatory).

TIPS:

During the chocolate melting process, keep a very low heat, stir constantly and do not let it boil.
While forming the truffles, make sure your hands are not too warm, running cold water on them from time to time and rolling the truffles between your fingers and not on the palm of your hand (which is warmer).
The truffles should be kept in the fridge (it can be the warmest part of the fridge), so make sure you say it while offering a box to someone.

Course: Dessert