Round off a special supper with these fabulous little truffles. They are perfect with coffee or a
minty tea, or boxed up would make a wonderful gift. Food writer and stylist Joanna Farrow shares this fabulous truffle recipe from her book Meet Your Matcha.
Matcha has been a beloved ingredient in Japan for generations, but now it is going mainstream! High in antioxidants and nutrients, it is a powerful and healthy way to boost the metabolism and detoxify the body. One glass of matcha is the equivalent of 10 glasses of green tea in terms of nutritional value and antioxidant content. The powdered green tea is rich in nutrients and antioxidants, and gives a slow-release caffeine boost through the day.
Makes about: 24 truffles
Prep: 20 minutes, plus chilling
Cook: 5 minutes
2½ tbsp coconut oil
1¾ tsp matcha
300g white chocolate, chopped
100ml/ scant ½ cup extra thick double/ heavy cream
50g/ ½ cup icing/ confectioners’ sugar
Put the coconut oil and 1½ teaspoons of the matcha into a large bowl and heat gently over a saucepan of just simmering water until the coconut oil has melted. Give the mixture a stir to remove any lumps.
Add the white chocolate to the bowl and leave to melt, stirring occasionally once the mixture has mostly melted. Remove from the heat and stir in the cream until blended. Take care not to over mix the ingredients or the mixture might turn grainy. Leave to cool until firm enough to shape.
Combine the icing sugar with the remaining matcha on a plate. Take a teaspoonful of the truffle mixture at a time and roll in the palms of your hands into small balls. Coat a few at a time in the matcha sugar and transfer to another plate to firm up.
Chill or leave in a cool place before transferring to a container. These truffles will keep in a cool place or the refrigerator for up to 3 days.
Packed with over 50 recipes for smoothies, soups, main meals and more, Meet Your Matcha will allow you to unlock the potential of this brilliant green ingredient. Get a copy of her book here.