This recipe for matchless matcha truffles comes courtesy of Bay Area chef Eric Gower and takes merely a few minutes to prepare.The result is 50 tantalizing tea-tempered truffles.

•8 ounces heavy cream

•1/4 cup maple syrup

•2 tablespoons brown sugar

•1 tablespoon matcha plus another tablespoon for dusting

•12 ounces bittersweet chocolate, chopped finely

•pinch of matcha salt (matcha & seasalt)

Bring cream to a simmer over gentle heat, add the maple syrup and brown sugar, and stir until dissolved. Add 1 tablespoon of the matcha, and stir until dissolved. While that’s heating, chop up the chocolate and place it in a large mixing bowl. Pour the cream mixture over the chocolate, mix, and pour into a small baking sheet lined with parchment paper, and smooth it out with a rubber spatula. Cool it in the refrigerator for about an hour, and, using a spoon, scoop out about a tablespoon, and make a ball using the palms of your hands. Repeat until all the chocolate is used you should wind up with about 50 truffles. Line them up on a tray or plate, and dust them with more matcha, using a fine sieve. Top with a very light sprinkling of matcha salt.