The bitterness of dark chocolate and the earthiness of matcha are a surprisingly good pairing. These are the perfect mouthful to stave off sugar cravings — though of course, the challenge is to stop at just one.
- 8.5 oz. cream
- 0.7 oz. matcha powder, sieved, plus extra for dusting
- 17.5 oz. dark chocolate (70 percent), finely chopped
- Bring cream to a simmer in a saucepan, then remove from heat. Whisk in matcha until smooth. Add 10.5 oz. chocolate and let stand for 5 minutes. Whisk until smooth, then pour into a container and refrigerate until set (4 to 5 hours).
- Roll heaped tablespoonfuls of chocolate mixture into balls and refrigerate on a tray lined with baking paper until firm (1 to 1.5 hours).
- Melt remaining chocolate in a bowl over a saucepan of simmering water, then remove from heat. Dip chocolate balls in melted chocolate, shaking off excess. Place on a tray lined with baking paper and dust the tops with a pinch of matcha. Refrigerate to set and store in an airtight container in the fridge for up to 2 weeks.
This post was written by Emma Knowles. For more, check out our sister site, Gourmet Traveller.