Matcha Green Tea Truffles Recipes

Steps:

• Beat cream cheese and butter in large bowl with mixer until creamy. Add graham crumbs, sugar and 2 tsp. tea powder; mix well.
• Scoop cream cheese mixture into 28 (1-inch) balls, using about 1 Tbsp. cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.
• Melt chocolate as directed on package. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet; sprinkle with remaining tea powder.
• Refrigerate 1 hour or until firm.

Steps:

• In a saucepan, warm the heavy cream and butter on low heat, only to melt the butter.
• Slowly add the warm cream mixture to the matcha and whisk or stir until there aren't any lumps. Set aside.
• Rough chop the white chocolate. Melt, either by placing in double boiler with hot water that has been brought to a boil & turned off, or on extremely gentle direct heat in a covered saucepan. If you use direct heat, do not wait until fully melted. Remove when partially melted & stir until fully melted. Return to heat only if absolutely necessary.
• Once the chocolate has melted completely, pour in the matcha cream and mix well.
• If the chocolate starts to separate or look grainy add in a tablespoon of hot water and the chocolate mixture/ganache will come back together. Add another tablespoon if needed.
• If you want square truffles, spoon the ganache into a silicone ice-cube tray. To get a smooth and even surface, scrape off the top of the mold. Put the molds into the fridge for about 4-5 hours to solidify the ganache and then carefully pop the cubes out of the molds.
• If you want round truffles, refrigerate the ganache for at least ½ hour. Remove and with two spoons, scoop 1-in balls of the ganache onto a baking sheet. With your hands, roll the balls into smooth, uniform shapes.
• Now, you get creative. If you wish to coat in chocolate, do so. If you like simplicity & the stark taste of matcha, sift some matcha on a plate and coat each truffle. You can mix the matcha with some confectioner's sugar if you wish. Decorate further as you choose (for instance, sprinkle with crushed raspberry powder).
• Keep the truffles refrigerated.

Steps:

• 1 In a double boiler, partially melt the white chocolate over simmering water until it's semiliquid but still lumpy. Place the cream, tea bags, and salt in a heat-proof measuring cup and microwave for 1 minute. (Alternatively, heat these ingredients in a small saucepan just until they simmer, then cool for 1 minute.) Remove the tea bags. In a medium bowl, stir together the cream mixture and the melted chocolate. Add the vanilla. Keep stirring until the mixture smooths into a well-blended ganache.
• 2 Cool the ganache in the refrigerator for at least 30 minutes.
• 3 With two spoons, scoop 1-in/2.5-cm balls of the ganache onto a baking sheet. Roll the balls with your hands into smooth, uniform shapes. Chill if necessary.
• 4 Sift the matcha and powdered sugar together in a small bowl. Mix in the cereal. Dip each ganache ball into the matcha mixture and shake off the excess. Serve at room temperature.

Steps:

• The Matcha and Cream Combine the cream and invert sugar in a saucepan. Bring to a boil over medium heat on the stove. Remove from heat, add the matcha, stirring to dissolve. Cover the top of saucepan with plastic wrap and let stand for about 10 minutes. Check it occasionally and stir to dissolve any remaining bits. The Chocolate Place the chocolate in a bowl and set over a pot of simmering water. Do not let the bowl touch the surface of the water. Melt the chocolate until it reaches 115 degrees. The chocolate will most likely not be fully melted yet and you will have to stir it - watch carefully or your chocolate will overheat and you will have to wait for it to cool down! Check to make sure the cream is also at 115 degrees and strain out any undissolved matcha. Combining the Chocolate and Matcha Pour the cream and chocolate into a tall, clear container. Use an immersion blender to blend the mixture until the ganache thickens and becomes pudding like. Add the butter and combine with the immersion blender. Alternatively, you can do all this in a food processor. Pour the ganache into a container that will allow it to spread out to a thickness of about an inch (not a very large container). This will make it easier to scoop truffles. Allow the ganache to cool to room temperature, then cover and refrigerate until firm, preferably overnight. Making the Truffles. When you are ready to make truffles, use a small cookie dough scoop to scoop balls from the ganache. Place them on a tray so you can pop it in the refrigerator to chill if necessary. Roll the truffles in dark cocoa powder and decorate with a bit of matcha on top. Store the truffles in the refrigerator, and remove about 30min before serving.