A superfood tea, matcha is finely ground whole leaf green tea. So it’s loaded with good stuff!
Personal preference will decide whether you dredge each truffle in matcha or sprinkle it lightly on top. Coconut milk is used instead of dairy. Stay vegan by choosing chocolate chips free of dairy or soy, and also gluten free. And yes, go ahead and substitute your favorite liqueur for the vanilla if the mood strikes you. For the best truffles, choose only the finest chocolate.
One further note. As a reformed purist, I made an exception to my rule of not using microwaves. You’ll get the same results melting the chocolate in a double boiler, but this is one dish requiring minimal time in the micro and the results are perfect every time. I guess some rules are made to be broken.
10 ounces dark chocolate chips (60% cacao)
1/4 cup coconut milk
1 teaspoon vanilla
In a glass measuring cup, melt chocolate chips and coconut milk in a microwave on high heat for 1 minutes and 30 seconds. Even though the top may appear watery, stir chocolate thoroughly up from the bottom until incorporated into a thick, melted chocolate mixture. If chips are not quite melted, microwave for 30 more seconds, being carefully not to overheat or chocolate can burn. Add vanilla and stir until smooth and fully blended.
Transfer to a medium glass container with a wide top so that chocolate mixture is at least 1/2 inch thick. Cool for 15 minutes then cover with plastic wrap. Place in the refrigerator for 3 hours to solidify, but still soft enough to roll into balls. Scoop chunks of chocolate in between your palms and mold into 1 inch truffle balls. Sprinkle on top , lightly coat or dredge truffles in matcha powder and refrigerate until ready to serve.
Makes about 2 dozen truffles.