Matcha Shochu Truffle
For 15 pieces
Material:
<Matcha Ganache>
White chocolate 200 g
Fresh cream 70ml
1 tablespoon of green tea
2 tablespoons of distilled spirit
<Coating>
Matcha suitable amount
White chocolate adequate amount
How to make:
1. Make Matcha Ganache. Make white chocolate coarsely and put in a bowl, add fresh cream, green tea, shochu, mix well at 50 ℃ hot water.
2. When the white chocolate melts and becomes smooth, put it in the refrigerator and cool it until the hardness which can be rounded by hand. (About 1 hour)
3. Once the green tea ganache has cooled down, round it to a single size and coat it with green chocolate powder and melted white chocolate respectively. If the powdered tea ganache is too soft while rolling, cool it in the freezer for about 5 minutes before coating.
4. Arrange the coated ganache on the top board with the cooking paper and cool it for about 30 minutes in the refrigerator, complete it!
Curator: Adri - Image by: Tasty Japan
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