Green Tea Truffles Food

MATCHA GREEN TEA TRUFFLES

Steps:

• Gather the ingredients.
• Sift the matcha, using a fine wire mesh sifter, into a small bowl and set aside for now.
• Pour the cream into a small saucepan, and place the pan over medium heat.
• While the cream warms up, pour the chopped white chocolate into a medium microwave-safe bowl and microwave for 45 seconds, until the chocolate starts to melt.
• Heat the cream until it is at a simmer-bubbles should just start appearing on the sides of the pan, but do not bring the cream to a boil.
• Once at a simmer, remove the pan from the heat, add the sifted matcha powder, and whisk well until the matcha dissolves.
• Pour the hot cream over the white chocolate , and whisk well until the chocolate melts and your mixture is smooth and shiny.
• Add the room temperature butter and a pinch of salt, and whisk until they are completely incorporated.
• Press a layer of cling wrap on top of the ganache and refrigerate it until it is firm enough to roll, about 2 hours.
• To roll the truffles, use a small candy scoop or spoon to form 1-inch balls of ganache.
• Dust your hands lightly with confectioners' sugar and roll the truffle between your palms to get it round.
• Place the truffle on a baking sheet lined with parchment or waxed paper, and continue until you have rolled all the truffles into balls. If the truffles have gotten soft, return them to the refrigerator for 10 to 15 minutes so they can firm up again.
• Melt the white candy coating in a bowl in the microwave, stirring after every 30 seconds to prevent overheating.
• Using dipping tools or a fork, dip a truffle in the white coating until it's submerged, then remove it from the coating and let the excess drip back into the bowl.
• Place it back on the baking sheet, and while the coating is still wet, sift a little matcha over the top so it has a light dusting of powder. Repeat with the remaining truffles.

GREEN-TEA TRUFFLES

Steps:

• 1 In a double boiler, partially melt the white chocolate over simmering water until it's semiliquid but still lumpy. Place the cream, tea bags, and salt in a heat-proof measuring cup and microwave for 1 minute. (Alternatively, heat these ingredients in a small saucepan just until they simmer, then cool for 1 minute.) Remove the tea bags. In a medium bowl, stir together the cream mixture and the melted chocolate. Add the vanilla. Keep stirring until the mixture smooths into a well-blended ganache.
• 2 Cool the ganache in the refrigerator for at least 30 minutes.
• 3 With two spoons, scoop 1-in/2.5-cm balls of the ganache onto a baking sheet. Roll the balls with your hands into smooth, uniform shapes. Chill if necessary.
• 4 Sift the matcha and powdered sugar together in a small bowl. Mix in the cereal. Dip each ganache ball into the matcha mixture and shake off the excess. Serve at room temperature.