Makes 48 pieces
Matcha green tea not only flavors this ganache, but also provides its distinctive green color. Different green teas have different flavor nuances; try different teas and vary the amount to fi nd your own cup of tea.
Ingredients
- 4 oz (1/2 cup) heavy cream
- 2 tsp matcha green tea powder
- 1 1/2 oz (2 tablespoons) light corn syrup
- 12 oz (2 cups) white chocolate, pistoles or chopped in 1/2-inch pieces
- 1/2 oz (1 tablespoon) unsalted butter, soft
- 12 oz (2 cups) white chocolate or white compound coating, chopped in 1/2-inch pieces, for dipping
- 1 teaspoon matcha green tea powder, for garnish
Directions
- Line a 9 × 13–inch baking pan with parchment paper.
- Combine the cream, matcha, and corn syrup in a 2-quart saucepan and bring to a boil.
- Remove from the heat. Add the chopped white chocolate or pistoles and butter to the cream and stir until smooth and homogeneous.
- Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm.
- Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula.
- Allow the ganache to rest at room temperature for 5 minutes.
- Using a #100 scoop or a teaspoon, scoop out balls of ganache and place on a pan with parchment paper at room temperature.
- When all of the ganache has been scooped, roll up each portion into a round ball by hand.
- Melt and temper the white chocolate for dipping. If using compound coating, follow the heating instructions on the package.
- Dip the ganache centers in the tempered white chocolate or white compound coating and transfer to a parchment paper-lined baking sheet.
- After dipping, but before the chocolate sets, sprinkle green tea on top of each truffle.
