Matcha Green Tea Truffles

🧂 Ingredients

• ½ teaspoon Matcha powder
• ½ cup White chocolate couverture
• ½ cup Heavy whipping cream
• ¼ tablespoon Glucose
• 21 White hollow spheres
• ¼ cup White chocolate couverture
• 3 teaspoon Powdered sugar
• ¼ teaspoon Matcha powder

Instructions

• 1 Put the glucose in a saucepan.
• 2 Add the heavy cream and boil briefly while constantly stirring.
• 3 Remove the saucepan from the heat and add the chocolate couverture. Stir until
  the chocolate couverture has dissolved.
• 4 Add the Matcha powder and mix it with the white chocolate ganache.
• 5 Sieve the ganache through a close-meshed sieve.
• 6 Let the ganache cool to 31 °C // 87.8 °F and pour it into a piping bag.
• 7 Fill the hollow spheres with the ganache and place them in the refrigerator for
  24 hours.
• 8 Melt the white chocolate in a water bath or with the tempering device and bring
  it to working temperature. (40 °C // 104 °F)
• 9 Pour the tempered chocolate into a squeeze bottle and seal the chocolate
  truffles with it.
• 10 Cool the sealed chocolates for 15-30 minutes in the fridge.
• 11 Prepare a shallow baking pan in which you sieve three teaspoons of powdered
  sugar and ¼ teaspoon Matcha powder.
• 12 Cover the sealed truffles with the tempered chocolate.
• 13 Place the coated truffles in the prepared pan with the powdered sugar-Matcha
  mixture and roll them in it.
• 14 Remove the excess powdered sugar-Matcha from your pralines by rolling them back
  and forth in a sieve.

Nutrition Info