Double Green Tea Truffles

This is an easy 1 -2- 3 Green Tea Chocolate Truffle recipe made with 2 different types of green tea.

It’s a dark chocolate truffle with an infusion of slightly nutty, toasted rice, genmaicha rolled in cocoa and matcha - a green tea powder made of the highly coveted gyokuro leaves pulverized into a talc-like powder that yields a slight sweet, velvety green tea taste.

What’s needed:
8 oz. high quality (preferably organic) bittersweet chocolate
1/4 cup unsalted butter
1/2 cup whipping cream (milk fat at least 30%) or creme fraiche or heavy cream
4 teaspoon brewed loose green tea (preferably genmaicha)
4 teaspoons of cocoa powder (highest quality you can find)
4 teaspoons of matcha
Let’s begin:
1) Melt chocolate with whipping cream (creme fraishe or heavy cream) over low heat, stirring until chocolate slowly melts with a wooden spoon.
Add butter, stirring until butter is melted. Remove from heat, leave at room temperature (this is a must) before stirring in 4 teaspoons of cooled, brewed genmaicha or a brewed loose green tea.

2)Chill the ganache (truffle batter) in fridge for 6 to 8 hours.

3)Roll truffles with two spoons until round and consistent. Melon ball scooper may be used for the perfectionists. Roll in cocoa powder and matcha mixture on wax paper. Place on separate, clean wax paper, on a cookie sheet and place in fridge for at least 3 hrs and transfer into container with a lid and store in fridge (Tupperware or even mason jar works great). Best consumed with in 72 hrs.

recipe makes 44 to 50 truffles.