It’s Fall at Trader Joe’s so it’s Matcha Chocolate Truffle time!!
White chocolate has become a seasonal fall thing at TJ’s, and is one of the main ingredients used in making matcha truffles. If you haven’t had matcha truffles yet, you should because they’re seriously delicious. I found this basic recipe after scouring recipes to copy-cat the chocolate truffles from Royce, which is a Japan-based chocolate shop with outposts in Midtown East and the West Village in NYC. I was surprised at how well they turned out — taste very similar to the original.
These will be getting me through studying for my statistics finals this week/weekend.
- 125 ml heavy cream
- 2 tbs butter
- 400 g (approx) white chocolate chips
- 2 tbs matcha powder
- extra matcha powder for dusting
Directions: (make sure all your utensils etc. are very DRY!)
1. Get everything out and ready. Things will move quickly. Line an 8×8 casserole pan with parchment paper, and set all your ingredients out.
2. Add the heavy cream to a small saucepan, and heat until you see small bubbles but before it boils. Remove from heat quickly and add in the butter and white chocolate chips. Stir with a plastic/rubber spatula or spoon.
3. When all the chocolate is combined and smooth, add in 2 tbs of matcha powder, sifting through a metal strainer to prevent clumps. Stir until smooth.
4. Pour mixture into a prepared casserole pan, and store in the fridge overnight.
5. The next day, remove the sheet of truffles from the pan. Cut into small squares, and dust with more matcha powder, again sifting through a mesh strainer.
Jon’s one line review:
“Watch your back, Royce!”