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Matcha truffles

Time 20 minutes
Yields Makes 64 pieces
Matcha truffles
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 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.

3

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.

4

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.

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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