Ingredients
Blueberry Matcha Truffles
- 25g of Dark Chocolate Matcha Blueberry Truffle (see sub-recipe)
- 3-5g of Blueberry Coating (see sub-recipe)
Dark Chocolate Matcha Blueberry Truffle
- 472g of heavy cream
- 1020g of 70% dark chocolate, chopped
- 18g of organic vanilla extract
- 200g of organic dried sweetened blueberries, chopped
- 20g of green tea matcha powder
- Blueberry Coating (see sub-recipe)
Blueberry Coating
- 58g of freeze-dried blueberry powder
- 25g of organic cane sugar
Instructions
Dark Chocolate Matcha Blueberry Truffle
- Heat the heavy cream in a small saucepan over medium heat until hot and starting to bubble but not fully boiling (a “shiver”). Remove cream from heat.
- Add the chopped chocolate, matcha powder, and vanilla extract and stir with a wooden spoon until ganache mixture is completely smooth.
- Mix in dried blueberries and cool mixture in the fridge (uncovered) until cool enough to work with but still soft enough to roll relatively easily.
- Measure out ganache mixture (25 grams) in a tablespoon-sized ice cream scoop (#60).
- Form truffle with hands into round/spherical shape.
- Place on parchment-covered sheet pan.
- If mixture gets too warm, return to fridge.
- Roll truffles in Blueberry Coating until completely covered, making sure to use gloved hands or tongs.
serving size: 1 30-gram truffle.
Hold time/shelf life: 3 months.
Blueberry Coating
-
Whisk blueberry powder and sugar together until blended.
About This Recipe
Dark chocolate truffles studded with dried blueberries, flavored with matcha and rolled in a sugared, bright blueberry powder.