Common scenario:
You get invited to a holiday party. You want to bring something that’s festive and sweet to share, but don’t want to be *that* person who just makes chocolate chip cookies or something.
Or, maybe you’re that person that can’t have gluten and dairy and always get made fun of for bringing the “ugly gluten-free dessert.”
Enter:
Matcha tea chocolate truffles!
I love this recipe for a few reasons. First of all, matcha is bright green, so this dessert looks very festive all laid out on a platter. Not only that, they’re incredibly easy to make (only four ingredients)! Finally, you can make them gluten and dairy free so that even those with food restrictions can enjoy them!
And of course, I love them because I’m obsessed with matcha.
Matcha is a green tea with loads of healthy benefits. I won’t write them all out here, but if you just google it, you’ll see what I’m talking about.
Ready to make them? Here’s how:
WHAT YOU NEED:
- 3 tbsp matcha powder (you can get it on Amazon in a big bag)
- 1 tbsp brown sugar
- 6 oz of semi-sweet chocolate chips (you can get dairy free chocolate chips at health food stores or on Amazon/Thrive Market – you could also use dark chocolate or even bittersweet depending on your taste)
- 1/2 cup of full fat coconut cream (or regular whipping cream)
- Parchment paper
- A sided baking sheet
WHAT YOU DO:
- Start by heating up your cream. Heat it up slowly so it doesn’t curdle or get a film on the top. Once you’d got it to almost a boil, add the brown sugar. At this point, you can also add 1-2 tbsp of matcha powder if you want more of a matcha flavor and not just the matcha powder as a coating. Whisk until combined (you might need to use a matcha whisk to get the matcha incorporated – otherwise mix the matcha in with the cream from the get-go so it’s not clumpy.)
- Put your chocolate in a glass bowl. Take the hot cream and pour it on top. The heat from the cream will slowly melt the chocolate. Stir until all the chocolate is melted and smooth.
- Lay out the parchment paper on the baking sheet. Pour the chocolate onto the paper and spread to about 1/2 inch thick with a spatula.
- Let the chocolate cool in the fridge for at least an hour or up to overnight.
- Taking the cooled chocolate out of the fridge. Using a spoon, scoop the chocolate off of the sheet. You’ll need to then use your hands to form the chocolate into little balls.
- Take the balls and roll them in matcha powder.
- I like the then store the matcha truffles in the fridge – they’re delicious cold!
- For serving, arrange the truffles on top of each other on a small platter and dust with a little extra matcha powder.
