Chocolate truffles with matcha
( MAKES about 12 )
Store the matcha in an airtight container in a dark place to maintain the bright green colour.
- Melt the chocolate over just-simmering water or in the microwave. Mix well and cool slightly.
- In a bowl, whisk the cream cheese, icing sugar and the vanilla essence until the mixture is light. Whisk in the chocolate until well combined. Cover and chill, until firm enough to roll.
- Take heaped teaspoons of the mixture and roll into balls. Dust with the matcha powder.
- Chill for 30 minutes or until they are firm. These truffles can be stored in an airtight container in the refrigerator for 5 days.
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