Dark chocolate truffles
Here is a recipe for matcha chocolate truffles along with a video that shows how Dirk Gieselmann, the executive chef at Four Seasons Hotel The Westcliff in Joburg, created these little rounds of deliciousness.
375g 70% dark chocolate
180g soft unsalted butter
50g matcha tea leaves
100g cocoa powder
Icing sugar for the hands
To make the ganache, place the chocolate in a bowl. Bring the cream and two tablespoons of matcha tea to a boil and pour over the chocolate in small batches.
In between each batch, stir the chocolate so that it melts evenly. Once all the cream is added and the chocolate is melted, add the gin and butter and stir until dissolved. Set in the fridge until firm.
Put the cocoa powder onto a piece of wax paper and the rest of the tea onto another piece of wax paper.
With a Parisienne spoon (or teaspoon), scoop balls out of the ganache. Dust your hands with icing sugar and roll the truffles into shape. Don’t work the ganache too much or it’ll melt.
Roll them lightly in the cocoa powder first and then coat them in the rest of the matcha tea. Place in a box in a cool, dry place.
You can also put the ganache through a piping bag and pipe in long cylindrical shapes, or set in a tray for square shapes before rolling in the cocoa.
MAKES 50 PIECES
Watch the video below for a demonstration from chef Dirk.
See our April 2016 issue for more recipes that use tea.