MINI MATCHA & WHITE CHOCOLATE TRUFFLES
|250 G||white chocolate|
|80 G||puring cream|
|20 G||desiccated coconut|
|aiya – THE TEA Ceremonial Matcha Akashi|
|edible gold glitters to sprinkle (optional)|
- Using a sharp knife, finely chop the white chocolate and place into a bowl.
- Place the cream in a saucepan and gently bring to a simmer, pour onto the chocolate and stir with a spoon until the mixture is smooth. Add the diced butter, the desiccated coconut and stir to combine.
- Cover with cling film and refrigerate for at least 2 hrs or until firm.
- Roll 25 g of the mixture into balls and coat them with matcha powder and sprinkle a little edible gold glitters if using. Set aside on a baking tray lined with non-sticky baking paper and refrigerate for 1 hr before serving.
FOR: 20 TRUFFLES | PREPARATION TIME: 30 MIN. | COOKING TIME: 5 MIN. | RESTING TIME: 3 H