The fine, powdered essence of green tea, Matcha is used both in the Japanese tea ceremony and in many foods such as Mochi and Soba noodles, green tea ice cream and different types of Wagashi (Japanese confectionery) to name a few. Here Matcha becomes the guest star of your next batch of chocolate truffles.
•6 ounces organic heavy cream
•1/4 cup maple syrup (plus cannabis extract to preferred dosage)
•2 tablespoons coconut sugar
•2 tablespoons organic Matcha powder (one for truffles, one for dusting)
•12 ounces bittersweet chocolate, chopped finely
•Pinch of Matcha salt ( Fne flaky sea salt and Matcha)
Chop up the chocolate and place it in a large mixing bowl.
Bring the cream to a simmer over gentle heat. Add the maple syrup, coconut sugar and cannabis extract and stir until dissolved.
Pour the cream mixture over the chocolate in the bowl and using a wooden spoon blend until the mixture is smooth and thickened. Pour the truffle mixture into a bowl or small baking sheet lined with parchment paper.
Smooth this out with a rubber spatula and cool in the refrigerator for about an hour.
Using a spoon, scoop out roughly a tablespoon’s worth of the mixture and fashion this into a little truffle-ball using your hands. You should be able to make about 50 mini Matcha truffles.
Set the truffles on a tray and dust, using a fine sieve, with the remaining Matcha powder.