Simply made, yet complex in flavor, a duo of dark chocolate and creamy coconut are at the heart of these truffles enveloped in robust matcha.
I am on a matcha kick, and I can not be stopped. My mom and I made raw matcha pistachio balls for our Europe travels, and I’ve made them again since. And matcha lattes with almond milk are the jam. So, for whatever reason, I just want to make all things matcha. Thank goodness there’s not a shortage of recipes ideas via Pinterest.
I don’t think I’d had dark chocolate and matcha in a single bite before sinking my teeth into one of these babies. My imagination of combining bitter dark chocolate, creamy coconut, and earthy green tea powder didn’t prove me wrong.
Don’t be frightened by the vibrant emerald green powder that is matcha. It is simply “a finely ground powder of specially grown and processed green tea. The green tea plants for matcha are shade-grown for about three weeks before harvest, and the stems and veins are removed in processing” (Wikipedia). “Because matcha is made from high-quality tea, and the whole leaves are ingested, it’s a more potent source of nutrients than steeped green tea. In addition to providing small amounts of vitamins and minerals, matcha is rich in antioxidants” (Health).
These truffles are the perfect after lunch or mid-day treat. I, personally, wouldn’t enjoy them at night since matcha is high in caffeine, and, well, chocolate keeps me up as it is.
A petite indulgence with a hefty dose of antioxidants from both the dark chocolate (I used 60 percent cocoa chocolate chips, but go darker if you’d prefer) and matcha — the best of both worlds. Enjoy!
- 1¼ cup dark chocolate, chopped (I used 60% cocoa chocolate chips)
- 8 Tbsp. coconut milk
- 1 tsp. vanilla extract
- 3-4 Tbsp. matcha
- Place chopped chocolate (or chocolate chips) in a medium-sized mixing bowl.
- In a separate small mixing bowl, add coconut milk and microwave until very warm.
- Immediately add coconut milk to chocolate and cover with a cooking lid or plate to trap the heat in. Do not touch for 5 minutes, then lift cover and use a mixing spoon to gently stir; add vanilla. Continue stirring until completely melted, creamy and smooth.
- Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until completely solid.
- Once chilled and firm, prepare a small dish of matcha for rolling.
- Scoop out small balls by the tablespoon, then use your hands to gently roll the chocolate into balls.
- Toss in matcha to coat; set on parchment paper. Continue until all chocolate is scooped and coated in matcha powder.
- Store truffles in a covered container in the refrigerator.
The matcha will most likely absorb into the chocolate when stored in the fridge, but the green tea flavor is still strong.
Have you experimented with matcha?