We don’t often call on white chocolate, but when we do, we’ve got our reasons.
In this case, we use it with creamy ganache and sweetened matcha, or green-tea powder. The tea’s subtle sharpness reins in the sweetness of the white chocolate, and its natural color adds an unexpected soft green hue. As for tea’s antioxidant properties, there may not be enough of the green here to protect you from cancer and heart disease, but what is there can’t hurt!
This recipe, which comes to us courtesy of Chronicle Books' Hand Crafted Candy Bars, was inspired by Mary’s Chocolates of Belgium, experts in high-quality chocolates with artful designs.
Makes: about 24 truffles
Time needed: about 1 hour
2 cups/310 g finely chopped premium white chocolate
11⁄2 cups/360 ml heavy cream
2 green-tea bags
1⁄2 tsp salt
1 tsp vanilla extract
About 1⁄4 cup/55 g matcha (Japanese green-tea powder)
3⁄4 cup/70 g powdered sugar
1⁄2 cup/15 g crispy rice cereal, crushed
1. In a double boiler, partially melt the white chocolate over simmering water until it’s semiliquid but still lumpy. Place the cream, tea bags, and salt in a heat-proof measuring cup and microwave for 1 minute. (Alternatively, heat these ingredients in a small saucepan just until they simmer, then cool for 1 minute.) Remove the tea bags. In a medium bowl, stir together the cream mixture and the melted chocolate. Add the vanilla. Keep stirring until the mixture smooths into a well-blended ganache.
2. Cool the ganache in the refrigerator for at least 30 minutes.
3. With two spoons, scoop 1-in/2.5-cm balls of the ganache onto a baking sheet. Roll the balls with your hands into smooth, uniform shapes. Chill if necessary.
4. Sift the matcha and powdered sugar together in a small bowl. Mix in the cereal. Dip each ganache ball into the matcha mixture and shake off the excess. Serve at room temperature.
Store in an airtight container or a zip-top plastic bag in the refrigerator for 4 days or for 2 months in the freezer.