DōMatcha Dusted Dark Chocolate Truffles with Manuka HoneyDōMatcha Dusted Dark Chocolate Truffles with Manuka Honey
DōMatcha Dusted Dark Chocolate Truffles with Manuka Honey
DōMatcha Dusted Dark Chocolate Truffles with Manuka Honey
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Recipe - Choices Market South Surrey
truffles.jpg
DōMatcha Dusted Dark Chocolate Truffles with Manuka Honey
Prep Time330 Minutes
Servings24
Cook Time10 Minutes
Ingredients
heavy cream
egg
70% bittersweet cacao
Manuka honey
62% cacao semisweet chocolate
cocoa powder
DoMAtcha
Directions

High quality matcha has notes of dark chocolate, so what better to pair it with than chocolate? This decadent confection makes a very special gift for a tea or chocolate lover.

In a large heavy saucepan, bring the cream to a boil. Remove saucepan from the heat and quickly whisk in the egg yolk. Add in the chopped bittersweet chocolate and stir until the mixture becomes smooth and creamy. Stir in the Manuka honey. Transfer mixture to a glass bowl and cover tightly with plastic wrap. Chill in refrigerator for at least 5 hours.

Line a large baking sheet with parchment paper. Use a small ice cream scooper to form 24 truffle balls and evenly place on the baking sheet. Chill in refrigerator for 30 minutes.

Meanwhile, melt semisweet chocolate in a double boiler. Using a chocolate-dipping fork, or dinner fork, immerse the truffle balls into the melted chocolate one at a time and completely coat with chocolate. Return to the parchment lined baking sheet and cool until chocolate is almost hard. Spread cocoa powder in a thin layer on a flat plate. Roll the chocolate covered ganache balls in the powder until completely coated. Finally, sprinkle 1/8 teaspoon of DōMatcha over the top of each truffle. Store extra truffles in an airtight container.

 

Courtesy of Ecotrend

330 minutes
Prep Time
10 minutes
Cook Time
24
Servings

Shop Ingredients

Makes 24 servings
heavy cream
Avalon - Organic Whipping Cream
Avalon - Organic Whipping Cream, 250 Millilitre
$4.29$1.72/100ml
egg
Maple Hill - Large Organic Free Range Eggs
Maple Hill - Large Organic Free Range Eggs, 12 Each
$8.39$0.70 each
70% bittersweet cacao
Green & Black's - Organic Dark Chocolate - 70% Cacao
Green & Black's - Organic Dark Chocolate - 70% Cacao, 90 Gram
Special
$5.49 was $5.99$6.10/100g
Manuka honey
Wedderspoon - Manuka Honey KFactor 12
Wedderspoon - Manuka Honey KFactor 12, 250 Gram
$29.29$11.72/100g
62% cacao semisweet chocolate
GREEN & BLACK'S - Organic 60% Cacao Dark Chocolate Bar - Ginger
GREEN & BLACK'S - Organic 60% Cacao Dark Chocolate Bar - Ginger, 90 Gram
Special
$5.49 was $5.99$6.10/100g
cocoa powder
Navitas Organics - Raw Cacao Powder
Navitas Organics - Raw Cacao Powder, 227 Gram
Special
$9.99 was $12.99$4.40/100g
DoMAtcha
Not Available

Directions

High quality matcha has notes of dark chocolate, so what better to pair it with than chocolate? This decadent confection makes a very special gift for a tea or chocolate lover.

In a large heavy saucepan, bring the cream to a boil. Remove saucepan from the heat and quickly whisk in the egg yolk. Add in the chopped bittersweet chocolate and stir until the mixture becomes smooth and creamy. Stir in the Manuka honey. Transfer mixture to a glass bowl and cover tightly with plastic wrap. Chill in refrigerator for at least 5 hours.

Line a large baking sheet with parchment paper. Use a small ice cream scooper to form 24 truffle balls and evenly place on the baking sheet. Chill in refrigerator for 30 minutes.

Meanwhile, melt semisweet chocolate in a double boiler. Using a chocolate-dipping fork, or dinner fork, immerse the truffle balls into the melted chocolate one at a time and completely coat with chocolate. Return to the parchment lined baking sheet and cool until chocolate is almost hard. Spread cocoa powder in a thin layer on a flat plate. Roll the chocolate covered ganache balls in the powder until completely coated. Finally, sprinkle 1/8 teaspoon of DōMatcha over the top of each truffle. Store extra truffles in an airtight container.

 

Courtesy of Ecotrend