You'll love those white chocolate Matcha tea truffles. The Matcha ganache, with which the chocolates are filled, includes white chocolate couverture, heavy cream, and Matcha powder. They are delicious, refreshing, easy to make, and perfect for a St. Patrick's Day celebration!
Add the heavy cream and boil briefly while constantly stirring.
Remove the saucepan from the heat and add the chocolate couverture. Stir until the chocolate couverture has dissolved.
Add the Matcha powder and mix it with the white chocolate ganache.
Sieve the ganache through a close-meshed sieve.
Filling the Hollow Spheres
Let the ganache cool to 31 °C // 87.8 °F and pour it into a piping bag.
Fill the hollow spheres with the ganache and place them in the refrigerator for 24 hours.
Sealing the Truffles
Melt the white chocolate in a water bath or with the tempering device and bring it to working temperature. (40 °C // 104 °F)
Pour the tempered chocolate into a squeeze bottle and seal the chocolate truffles with it.
Cool the sealed chocolates for 15-30 minutes in the fridge.
Coating the Truffles
Prepare a shallow baking pan in which you sieve three teaspoons of powdered sugar and ¼ teaspoon Matcha powder.
Cover the sealed truffles with the tempered chocolate.
Place the coated truffles in the prepared pan with the powdered sugar-Matcha mixture and roll them in it.
Remove the excess powdered sugar-Matcha from your pralines by rolling them back and forth in a sieve.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
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Keyword chocolate recipe, homemade chocolates, Matcha, matcha chocolates, Matcha green tea, Matcha green tea truffles, white chocolate matcha ganache