Makes 6-12 servings
Ingredients
- 200g white chocolate, finely chopped
- 65 ml heavy cream
- 12 g butter at room temperature
- 7 g matcha powder, for the chocolate mixture + 1 tablespoon for dusting the chocolates with
Directions
1. Combining the Matcha Powder and Cream
Sift the matcha powder into a saucepan to get rid of any lumps. Then mix the heavy cream into the matcha little by little. At first, the mixture will turn into a thick paste, but it will loosen up by the time you add all of the cream.
2. Heating the Cream Mixture
Warm up the matcha and heavy cream mixture over medium to low heat. Turn off the heat just before the mixture begins to boil. (You should start to see tiny bubbles forming around the edges of the pan.) If your mixture boils, there is a high chance that the chocolate will separate from the cream, and you won’t get the correct texture in the end. So please be careful.
Take the pan off the heat and transfer it to a different burner to let it cool. You want your mixture to be below 50℃ to prevent the ingredients from separating. If you don’t have a cooking thermometer to check the temperature, touch the cream mixture with your finger. If it’s not too hot to touch, it’s fine.
3. Adding in the White Chocolate and Butter
Once the mixture is warm, add in the chopped white chocolate. Mix the white chocolate into the cream until it completely melts.
Once the white chocolate is fully incorporated, add in a bit of softened butter and mix well. This will ensure that the matcha truffle mixture is soft and smooth. It will also provide a bit of shine to the mixture.
4. Cooling the Matcha Truffle Mixture
Pour the white chocolate mixture into a parchment paper-lined square or rectangular-shaped tray and refrigerate it for at least 3 hours.
5. Serving
When the matcha nama chocolate has set, remove it from the refrigerator and cut them into your desired size and shape pieces. Warm your knife in hot water beforehand for easier cutting. Finally, sprinkle with matcha powder, serve, and enjoy.
Note: Nama chocolate has a short shelf-life due to the use of heavy cream. Please consume within 4 days of making. It should also be properly stored in the refrigerator to prevent it from melting.