About 20 minutes, plus chilling
Adapted from a recipe by pastry chef Kristy Choo of Jin Patisserie. Matcha powder is available at many Japanese and Korean markets.
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
1. Line 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.
2. Sift the
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
paste and whisk to completely combine. Remove from heat.
4. Pour 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.
5. The 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.