Luxurious fusion of bittersweet dark chocolate, vibrant matcha, and refreshing peppermint in bite-sized treats.
# Components:
→ Chocolate Ganache
01 - 7 oz dark chocolate (70% cocoa), chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, room temperature
04 - 1/2 tsp pure peppermint extract
05 - 1/2 tsp vanilla extract
06 - Pinch of fine sea salt
→ Matcha Coating
07 - 2 tbsp high-grade matcha powder
08 - 2 tbsp powdered sugar (optional)
→ Decoration (Optional)
09 - Crushed peppermint candies
10 - Melted white chocolate, for drizzling
# Directions:
01 - Place the chopped dark chocolate in a heatproof bowl.
02 - Warm the heavy cream in a small saucepan until just simmering; do not boil. Remove from heat immediately.
03 - Pour the hot cream over the chocolate and let stand for 2 minutes. Add butter, peppermint extract, vanilla extract, and salt, then stir gently until smooth and glossy.
04 - Cover with plastic wrap and refrigerate for 1 to 2 hours until firm enough to scoop.
05 - Sift matcha powder and powdered sugar onto a shallow plate or bowl.
06 - Scoop 20 portions of ganache using a melon baller or teaspoon and quickly roll each into a ball by hand to minimize melting.
07 - Roll each truffle in the matcha-sugar mixture until evenly coated. Optionally, drizzle with melted white chocolate or sprinkle with crushed peppermint candies.
08 - Place truffles in an airtight container in the refrigerator. Allow to sit at room temperature for 10 minutes before serving to enhance texture and flavor.
