©2017 Food Cookture – Green Tea Matcha Chocolate
The last recipe I posted was for homemade Japanese Nama Chocolate – and I thought the “matcha” version would just be a change in a couple of ingredients. Boy, was I wrong! The recipe is just as simple but it deserves its own post because it tastes THAT good. Out of all the green tea desserts I’ve ever had, this is by far my favorite!
©2017 Food Cookture – Green Tea Matcha Chocolate
Green Tea Matcha Chocolate
Recipe from Just One Cookbook
Serves: Approximately 40 small units
Prep time: 25 minutes
Cook time: 5 minutes
Chilling time: 4-5 hours
Ingredients
- 400g (14oz) good quality white chocolate
- 125ml (1/2 cup) heavy cream* (I used organic “heavy whipping cream”)
- Click here to see Types of Cream
- 25g (2 TBL) unsalted butter
- 1-2 TBL of green tea matcha powder (plus more for sprinkling).
Directions
- Cut the white chocolate into small pieces using a sharp knife (the smaller the better, it will melt faster). You can also use a food processor and pulse a few times to cut the chocolate into small pieces. Put chopped chocolate into a heat-resistant bowl and set it aside.
- Cut the butter into small pieces and add to the chocolate, set aside.
- Heat the cream in a small saucepan over medium heat until it starts forming small bubbles around the pan but do not boil the cream – if the cream is too hot it can burn the chocolate.
- Pour hot cream over the chocolate and butter and mix right away (white chocolate has a different composition than dark chocolate so the instructions are slightly different). If the chocolate hardens before it is melted, heat a small saucepan with water and put bowl with chocolate over it and stir continuously until all chocolate is melted.
- Sift the green tea matcha powder into the chocolate mixture and stir. You can try adding 1 tablespoon at a time and check on the matcha flavor.
- Line an 8”x8” (20cm x 20cm) dish with parchment or wax paper. Pour the chocolate and smooth the top with a spatula. Refrigerate for at least 4-5 hours.
- Remove the parchment/wax paper from the chocolate and cut into small pieces using a warm knife (run knife under hot water and dry it before using). You may need to clean the knife blade between each cut.
- Sift more matcha powder over the chocolate, and roll the chocolate pieces so all sides get covered in matcha.
- Serve immediately or chilled. I prefer to serve at room temperature, but they are good even out of the fridge. The chocolate should be stored in the refrigerator and best consumed within a few days.
I hope you enjoy this decadent green tea treat!
Food Cookture 