Magical Matcha Chocolate Truffles
As promised in my Instagram post (and with permission from my girl Amy Levin) here is THE recipe of all recipes: Amy’s (to-die-for) matcha chocolate truffles 👌🏻
Things to note:
– You can replace lemon juice with any citrus, eg: lime or orange.
– Using xylitol or honey will keep the recipe light & bright. If you use maple or coconut sugar, it’ll have a darker flavour to it & may not highlight the delicateness of the matcha as much.
– These don’t need to be enrobed, you can just roll them in matcha, cacao powder or ground pistachios.
– Amy used Matcha Gold from Lalani and Co, but just use the highest quality you can afford.
- 70g (¼ cup) coconut butter
- 200g (1 cup) water, hot/warm
- 150g (4 oz) cacao paste, baking chocolate or your favourite chocolate – shaved
- 100g (½ cup) xylitol or coconut sugar
- 2 tsp lemon juice
- 1 tsp matcha powder
- ½ tsp vanilla powder
- 1 tsp tamari (optional for added depth
- It’s important water is warm/hot & chocolate is shaved before starting beginning.
- The liquid being hot & the chocolate being shaved will mean the mixture melts very quickly & can properly emulsify in blender.
- Combine all ingredients in a high speed blender & process, starting on low-medium, then increase to full power until all ingredients are smooth & creamy.
- Pour contents into a large bowl so ganache sets quickly. If bowl is tall & narrow, it will take longer for the mix to set. Create as much surface area as possible for faster setting.
- Leave mix uncovered at room temp until completely cooled. Wrap with plastic wrap, or transfer to a container & place in fridge for a few hours to set completely.
- Once set, dust hands with a little cacao powder & roll mix into small balls.
- Don’t use too much cacao powder or chocolate won’t stick to them when you enrobe them. Alternatively, dust them in matcha & call it a day!
- To enrobe, place back in the fridge to set again while you get chocolate ready. Garnish with chopped pistachios nuts or simply roll in matcha powder. Amy has a brilliant video on her website demonstrating how to enrobe using cacao paste – The benefit of using paste? It’s less expensive than chocolate and is 100% cacao