OK, I promise to switch out cookbooks for awhile and not keep cooking things from Eric Gower's, The Breakaway Chef. I did have this recipe for Maccha Truffles tagged however and decided to try them--the combo of bittersweet chocolate and green tea being too irresistible to resist.
Eric Gower, The Breakaway Cook
1 cup heavy cream
1/4 cup maple syrup
2 Tbsp brown sugar
2 Tbsp maccha
12 ounces bittersweet chocolate, finely chopped
Pinch of maccha salt (recipe here) or kosher salt
Bring the cream to a simmer in a small saucepan over gentle heat, add the maple syrup and brown sugar, and stir until dissolved, about 2 minutes. Add 1 Tbsp of the macha, stir until dissolved and set aside. Place the chocolate in a large mixing bowl and pour in the cream mixture. Mix thoroughly and pour onto a baking sheet lined with parchment paper. Smooth it out with a rubber spatula. Cool in the refrigerator for about an hour.
Scoop out a heaping teaspoonful and make a ball using your palms. Repeat until all the chocolate is used--you should end up with about 50 truffles. Line them up on a tray or plate and dust them with the remaining tablespoon of maccha, using a fine sieve. Top with a very light sprinkling of maccha salt. Makes about 50.
Results: The truffles went together quickly and easily and I had them spread on the parchment lined pan and setting up in the refrigerator in just a few minutes. They seemed pretty set when I took them out about 2 hours later to form them into round balls, however for some reason, my chocolate never seemed to set that firmly. I found myself struggling to form even, round balls (therefore I am calling mine "rustic" instead of round as it sounds better than misshapen) and making a pretty melty mess all over my hands. I put them back in the fridge for another hour and then pulled them out twice more to finish shaping them. I let them firm up a bit more before dusting them with the remaining maccha and sprinkling a bit of my maccha salt on them. Taste wise they were incredible, the chocolate and maccha complimented each other well and the little sprinkle of maccha salt was that perfect sweet/salt combo without being overpowering. Texture wise they had to stay in the fridge and I would call mine more of a Maccha Ganache Bite, than a truffle. I don't know if my proportions were off, it was the chocolate I used, the recipe itself or what happened so I will probably make the recipe again at some point to see if I get different results. I had a hard time making them very small and I ended up with about 36 pieces.
Between the green tea and the chocolate, these have some nice antioxidants and so I am not feeling too guilty about eating a couple each night to work my way through them! They are delicious with a cup of green tea too.