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Green Tea Truffles

This spring I have been thinking of Japan, wondering when I might be able to visit that beautiful country again. I have been there several times but there is always more to see. I travel with a jam packed itinerary that keeps us moving but even with good plans and high speed trains there is only so much that can be experienced in a week, or even two, especially if you leave space to stop and be enchanted when opportunity strikes.

Sometimes the more I see and experience the more I want to see. I didn't know how much I wanted to go to Fukuoka until I was standing on the castle ruins watching a transcendent sunset from the top of the mound. And I didn't know how much I wanted to ascend Mt. Shosha near Himeji until a shower of cherry blossoms drifted down to carpet the path in front of me.

As I dream about travel I often try to bring the tastes of my favored destinations home to my own kitchen in the Pacific Northwest. While these Green Tea Truffles may not be authentic Japanese cuisine the smell and flavor of the green tea reminds me of my travels while the sweet white chocolate satisfies my American sweet tooth without cloying.

This little truffle is pretty, slightly unexpected and makes a nice light after dinner treat served with hot or iced tea. You can also take it up a notch and serve these truffles as verdant Truffle Islands in a sea of Crème Anglaise. In a rustic dish it looks as serene and inviting as a Japanese garden.

Green Tea Truffles
more or less from "Truffles, Candies and Confections" by Carole Bloom

6 ounces white chocolate
1/4 cup heavy cream
4 teaspoon Matcha powder, divided
2 Tablespoons powdered sugar

Melt the white chocolate in the top of a double boiler or in a metal bowl over hot, not boiling, water. Set aside.

Pour cream into a small saucepan. Cook over low heat until it almost boils and is heated through. Remove from heat. Stir 2 teaspoons (or more, according to taste) of the matcha powder into the cream until well mixed. Add the cream mixture to the chocolate and stir or whisk until well combined.

Set the mixture aside until cool and thick, but not hard, approximately two or three hours.

(For photos from the next few steps in the process see my post for Vanilla Chile Truffles.)

When it is thick, place the chocolate mixture in a Ziploc freezer bag. Seal the bag and snip a ½ inch piece from a lower corner of the bag.

Pipe the chocolate mixture onto waxed paper or parchment in teaspoon sized dollops. Place in the refrigerator or freezer until very firm, approximately 2 hours.

Mix the powdered sugar and the remaining 2 teaspoons Matcha powder in a shallow bowl. Remove the chocolate from the refrigerator or freezer. Place each dollop in the powdered sugar mixture and then roll it in your hands to form a ball.

Place the ball on a new piece of waxed paper or parchment. When all pieces have been formed into balls, place the chocolate back in the refrigerator until set.

Store in an airtight container in the refrigerator. Take out of the refrigerator 1/2 hour or so before serving to take the chill off.
Roll in the matcha/powdered sugar mixture again, if desired.

Yield: Approximately 30 small truffles.

Serve and enjoy!

Note: For a more elegant desert, serve the truffles as Islands in a sea of Crème Anglaise.

Assemble dessert by spooning a pool of Crème Anglaise onto a saucer or into a small dish. Drop one Green Tea Truffle into the pool. Sprinkle a pinch of Matcha Powder over the truffle and into the cream. Garnish with white chocolate curls and bits of candied ginger.


Christi Krug said...

Well said, how you didn't know you wanted to see these certain places until you saw them. So much the way with unexpected adventures. We must explore, to discover what we love, that we don't yet know.

noble pig said...

What incredible memories and I would say this a perfect way to remember them.

tiny homes said...

Nice memories and this is a nice way of remembering them!

grace said...

hey, if you can't be there in person, the next best thing is to travel there through your senses! your truffles are lovely.

Alexis said...

i love your truffles. ill gonna be there to get it and taste it

Kathy Walker said...

Great way to share your memories and to share them with us!

Ivy said...

These look so amazing and I love that dish you have them in!

Ricki said...

These do sound amazing! I've had dark chocolate-green tea truffles, but the white would be phenomenal (who cares if not "authentic"??). And you're so lucky to have visited Japan--more than once!

Cindy said...

What beautiful little concoctions!

Hannah said...

These truffles look so delicious. You've inspired me to buy some matcha powder and try it out in baked goods and confections.

theUngourmet said...

I would love to see Japan one day. I love the look of these truffles. I need to pick up some Matcha powder. Hope you are having a nice week. :)

Cookie baker Lynn said...

Beautiful truffles and a lovely ode to Japan.