matcha truffles and green dinosaur poos

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I made these ages ago. Ages ago! My A.D.D. dictates that I never have any blog posts “in the pipeline”. This isn’t because I’m some sort of nerd (although really, I am the nerdiest nerd of them all) or I’m kiasu and I don’t wanna lose this pretend game I have in my head. It’s because if I don’t blog about something within days of it happening, I forget all about it.

Like I almost forgot these gorgeously green little matcha truffles.

I remember the exact day that I made these. It was Good Friday, the day that we were supposed to go to Oxford, but Panu was sick so we stayed home and I made truffles. Saturday rolled around and I still hadn’t blogged them. Sunday we went to Oxford.

Monday I got sick. I was sick for a week.

And then I got better and was all excited about going to Hong Kong and then matcha truffles? What matcha truffles?

You see what I mean?

Anyway, last night I was all cuddled up on the couch with my netbook just browsing through some photos and I stumbled upon these photos of the matcha truffles.

And far be it for me to not share them with you! These are quirky and delicious, not the least because while you’re making them, it looks like you’ve got a whole production line of green dinosaur poos going on:

Made from three simple ingredients… (oh ok, cream cheese too)…

… these are seriously easy to throw together. With the bitter bite of the matcha powder, they feel a little more “grown up” than lemon truffles but honestly? I think I’m gonna make them both next time because I actually think black and white truffles would totally complement each other

Enjoy!

matcha truffles
200 grams chocolate biscuits (I used chocolate digestives)
125 grams cream cheese
300 grams milk or dark chocolate (I used Green & Blacks 34% cocoa milk chocolate)
50 grams unsalted butter
2 1/2 teaspoons matcha powder (or to taste)
  1. Crush the biscuits using a processor, mortar or clean hands into a fine sandy texture.
  2. In a separate bowl, mix the cream cheese with the matcha powder under combined.
  3. Add the cream mixture to the crushed biscuits and mix well together to form a thicker, dough like texture. It might feel a little dry, but should be at a consistency where it’ll stick together if you press it.
  4. Roll half tablespoon amounts of the mixture into little balls and place on a plate. Set aside or in the fridge to cool and harden.
  5. Put the chocolate and butter in a heat proof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Keep stirring until melted and smooth. Note: I don’t add all 50 grams of butter at one go. I add about 1/4 of the butter, and as you heat the chocolate it might become thick again, then add a little more butter.
  6. Take each little ball and drop it into the melted chocolate. Using two rubber spatulas, roll the ball between the spatulas until it is coated with white chocolate. Drop onto a parchment lined tray.
  7. Once all the balls are coated, refrigerate them until hardened.
Makes 18-20 truffles, but I made them smaller this time and got 26.
Posted in: Eating In, Foodie, Recipes

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