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Okay, I can safely say on the rare occasion a new recipe just ‘pops’ into my head, it usually works out just fine.
But. This happening and working out gorgeous is not a common occurrence.
I’d like to share with you one of those rare, magical, epic successes in the ‘huh… wonder if that would work?’ recipe department!
What is Matcha?
Well, Matcha is a powdered form of green tea. Whether you like green tea or not, you might be thinking right now ‘ugh, green tea truffles? Are you crazy?’ but I promise you, they are not at all what you expect!
Matcha is incredibly good for you, with an insane amount of antioxidants, much higher than other ‘superfoods’.
Mixed with hot water it will taste like green tea, sure but I tried it in a frappe at a cafe; mixed with milk, vanilla and blended with ice. Oh wow, did that change everything! It tasted something like a white chocolate covered biscuit, which is possibly the strangest description, I know!
Matcha adds a pleasantly rich, warming taste. Green tea flavoured treats are no rarity in Japan, which you can get online these days. I absolutely love Green Tea KitKats!
Quality is key with Matcha. Unfortunately, that comes at a price. However, as it is so strong, you really only need a tiny amount. One small pouch of Matcha can actually last months if you use it sparingly.
Here is the recipe!
Matcha powder 2 level tbsp
White Chocolate 200g
Double/Heavy Cream 150ml
Vanilla Essense 1 tsp
Optional: Icing sugar, crushed biscuits, crushed nuts, white chocolate, for coating
- Break up white chocolate into heatproof bowl
- Gently heat cream in saucepan until starting to bubble but not boiling.
- Immediately remove from heat and pour over white chocolate
- Gently stir mix until white chocolate has melted
- Sprinkle over Matcha and stir continuously until fully smooth
- Add vanilla and stir well
- Cover with cling film and leave to set in fridge at least a few hours
- Scoop teaspoon of chilled mix into your hands and roll into a ball, place on baking tray/silicone mat (this bit is messy!)
- If coating with white chocolate, melt chocolate according to preferred method, dip balls into chocolate one at a time using a fork/spoon then tap to remove excess chocolate and place on mat.
- Alternatively; dip in chocolate then roll in other chosen topping for extra thick, tasty coating.
These are best kept in the fridge, in an airtight tub. They will keep for a couple of weeks, if you can make them last that long!
I think the best review I’ve had for these little guys is that Gray likes them! I was half expecting such a face when he tried the first one, but he actually really loved it!
I consider that a success for sure!
Now that I’ve got my hands on some Matcha powder at last, I can safely say there will be more recipes featuring this superhero ingredient in the future.
Do you use a speciality ingredient you love? Do you add unusual things to recipes that you love? Got a recipe you think Matcha will go well with? Let me know in the comments! I’d love your suggestions!