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Matcha truffles

Matcha truffles
Gina Ferazzi / Los Angeles Times

For chocolate, a matcha made in heaven. At a glance, the cross-cultural dessert pairing of chocolate and matcha, the prized Japanese green tea powder, may not seem the sort of combination to elicit uncontrollable cravings. Among the many terms used ... Read more

Total time: About 20 minutes, plus chilling | Makes 64 pieces
  • 7 1/2 ounces white chocolate, finely chopped
  • 6 1/2 ounces semisweet chocolate, finely chopped
  • 1 tablespoon matcha powder
  • 1 cup heavy cream, divided
  • 2 1/2 tablespoons corn syrup
  • 5 tablespoons butter, softened

Step 1Line a shallow, 8-inch square baking pan with plastic wrap. Melt the chocolates in a large bowl set over a pan of simmering water. Remove from heat and set the bowl aside.

Step 2Sift the matcha powder into a small bowl, making sure there are no lumps. Pour one-fourth cup of the cream into the bowl and stir or whisk to form a smooth paste. 3. In a small saucepan over medium heat, stir the remaining cream and corn syrup. Bring to a gentle boil. Stir in the matcha paste and whisk to completely combine. Remove from heat.

Step 3Pour the hot cream mixture into the bowl of melted chocolate and stir to thoroughly combine. Stir in the butter and mix well. Pour the mixture into the prepared pan; refrigerate overnight.

Step 4The next day, remove the chocolate from the pan and discard the plastic lining. Cut the chocolate into 8 rows vertically and horizontally to make 64 truffles. Serve slightly chilled.

Note: Adapted from a recipe by pastry chef Kristy Choo of Jin Patisserie. Matcha powder is available at many Japanese and Korean markets.


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