Non-Baking

Matcha Truffle Recipes

Hint: As with any matcha tea recipe, in general, it is recommended to use the ZenMatcha 'Artisan or Mixing grade of matcha for both best results and cost effectiveness.

For more information about check out the ZenMatcha Products pages.

Dark Chocolate Matcha Truffles

Ingredients

6 ounces Valrhona chocolate (56% cacao)
1/3 cup heavy cream (make sure there is no gelatin in the cream!)
3 TBSP of Zen Matcha

Finely chop 4 ounces of the chocolate and put in a bowl.

Bring heavy cream to a boil in a small heavy saucepan. Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Add the Zen Matcha and stir until dissolved, the cream will be green.

Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.

Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.

Let stand at room temperature until thick enough to hold a shape (If it is hot this won't work, either place the bowl in the fridge to set or turn the A/C WAY UP!), Shape balls of ganache with 2 tips and place onto a parchment lined tray. Put the tray into the freezer for 15 minutes until they set hard.

Meanwhile, melt 2 more ounces of the same Valrhona and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand.

Sprinkle truffles with the powdered Zen Matcha. Then just try and resist eating them.

Makes about 15 truffles

White Chocolate Matcha Truffles

35% Cream 100g
Matcha Green Tea 8g
White Chocolate 175g (Use the best quality chocolate you can afford)
White Chocolate 350g for rolling

Bring the cream to a boil and remove from the heat. Add the tea to the cream and infuse for 5 minutes. Pour the cream over the 175 g of chopped white chocolate and mix in with a whisk until you have a smooth cream. You will now have a smooth, green ganache.

The word ganache refers to the chocolate and cream mixture.

Spread the ganache in a shallow dish and refrigerate (covered in Saran wrap) until it is firm to the touch. Make small scoops of the ganache using a spoon or a melon baller. If you use a melon baller, you will need to dip it in hot water between scoops. Make sure you dry it before you scoop as you don't want water on your truffles.

Once you have made all of your scoops, roll them into nice balls with your hands. I wouldn't make these too big as this is a very rich truffle.

Melt the remaining white chocolate (not too hot). Place a dab of chocolate in the palm of your hand and roll the truffle in it. You want to coat it lightly. Once all of the truffles have been given one coat, you can decide if you want to coat them again. They will crack less if they have two coats, but they will be sweeter.

If you choose, and if you have a lot of Matcha, you can coat your truffles in white chocolate and then roll them in Matcha tea while the chocolate is still wet. This gives you a stronger tea flavor, but it will cost more.

Keep them refrigerated in a Tupperware container for up to two weeks. Bring to room temperature before you eat them. They will have more flavor. Please note that cold chocolate 'sweats' when exposed to air. The humidity in the air will condense on the cold surface of the chocolate and give it a moist sheen. If you leave your chocolate in the airtight container as it comes to room temperature, it will not do this.

As with all chocolate recipes, we use the best quality chocolate that we can afford. If you use Couverture, then you will have to temper your chocolate (only the one used for rolling). Couverture is not a brand, it is a mark of quality. It has much less sugar and no added vegetable fats, such as palm oil. For instructions on tempering, check the internet. If you do not temper, you may have white streaks on your finished product. This does not affect the taste. If you roll the truffles in Matcha tea, you will not have to temper them as no one will be able to see if there are streaks or not.


Matcha Ice Cream Recipes

Hint: For best results, we recommend using either ZenMatcha Mixing or Artisan Grade matcha when preparing matcha green tea ice cream.

Please check out our Product Pages for more information.

Green Tea Ice Cream

Ingredients:

2 egg yolks
2-4 tbsp sugar
200ml heavy cream
1-2 tbsp matcha
2 tbsp hot water
50ml water

Directions

Lightly whisk egg yolks in a pan.
Add water and sugar to the pan and mix well.
Put the pan on low heat and heat the mixture while stirring constantly.
When the mixture has thickened, remove from the heat.
Mix hot water and ZenMatcha green tea powder together.
Add the green tea in the egg mixture and mix well, cooling in ice water.
Add the thoroughly whipped heavy cream to the mixture and mix well.

Freeze the mixture. ( Every 1-2 hours, whisk the mixture. - a few times)

Matcha White Chocolate Ice Cream

Adapted from Kuidaore

Makes about 1 liter

1 cups heavy cream
1 cups milk
1/2 cup granulated sugar
1/8 teaspoon fine salt
4 large egg yolks
8 oz white chocolate, finely chopped
2 tablespoons matcha powder, sifted

Equipment: Ice cream maker + frozen insert, strainer (chinois)

1. In a medium heavy saucepan, bring the cream, milk, sugar, and salt to a simmer over low heat, stirring constantly.

2. While whisking eggs pour about 1/2 cup of the hot cream mixture in a thin, steady stream in the bowl of eggs. This should temper the eggs. Now pour the tempered eggs in the rest of the saucepan with the hot cream mixture, in a thin, steady stream while whisking the hot cream.

3. Cook over low heat, constantly stirring, just until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Do not let this mixture boil. Pour this mixture through a strainer.

4. Place the chocolate in a microwave safe bowl and heat for 2 1/2 minutes, stirring at 30-second intervals until chocolate is melted. Add the matcha powder to the chocolate and stir vigorously with whisk to mix well. Add this to the strained hot cream and stir to blend. Cool this mixture and refrigerate until chilled.

5. Freeze according to the instructions for your ice cream machine.