Erica, our intern from the Culinary Institute of America shows you step-by-step how to make your own chocolate candy! These indulgent dark chocolate ganache truffles, infused with the delicate flavor of green tea, are rolled in intense matcha green tea powder for Japanese-inspired chocolates with lots of on-trend cache.
For complete ingredient list and preparation instructions, please refer to the recipe.
Chop chocolate using a serrated knife.
Have all ingredients prepared and measured. The recipe starts with 5 ounces of chocolate by weight. This is equal to 1 1/3 cups by volume.
Heat 1/3 cup heavy cream over medium heat.
Add 1/4 cup sugar and 1/2 teaspoon matcha green tea in nonstick sauce pan and whisk to blend. Bring to a boil, stirring constantly.
Remove pot from the heat. Immediately add 5 ounces fine chopped chocolate to hot cream mixture.
Gently stir to blend.
Spread chocolate/cream ganache mixture in shallow dish and refrigerate until firm to touch.
Scoop approximately 1 tablespoon of the refrigerated chocolate mixture per truffle. (If chocolate ganache gets too soft to roll into balls, refrigerate briefly.)
Shape chilled chocolate ganache mixture into balls and arrange on plate or baking sheet lined with wax paper. Freeze truffles until firm.
Melt 2 ounces chopped chocolate in top of double boiler. Dip frozen truffles in chocolate to lightly coat. Cool.
Roll cooled truffles in matcha green tea powder to lightly coat.
Serve and enjoy!