Decadent bites of dark chocolate, matcha, and peppermint combine for a vibrant, refreshing treat.
# List of Ingredients:
→ Chocolate Ganache
01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, at 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, for sweetness)
→ Decoration (Optional)
09 - Crushed peppermint candies
10 - Melted white chocolate, for drizzling
# Step-by-Step Directions:
01 - Place the chopped dark chocolate into a heatproof bowl.
02 - Warm the heavy cream in a small saucepan until it just begins to simmer; avoid boiling. Remove from heat immediately.
03 - Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Then add butter, peppermint extract, vanilla extract, and a pinch of sea salt. Stir gently until smooth and glossy.
04 - Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours until the mixture is firm enough to scoop.
05 - Sift matcha powder and powdered sugar together onto a shallow plate or bowl.
06 - Using a melon baller or teaspoon, scoop out 20 equal portions of the ganache and quickly roll each into a ball by hand to minimize melting.
07 - Roll each truffle evenly in the matcha-sugar mixture. Optionally, drizzle with melted white chocolate or sprinkle with crushed peppermint candies for decoration.
08 - Place truffles in an airtight container and refrigerate. Allow to rest at room temperature for 10 minutes before serving to enhance texture and flavor.
