Matcha Coconut Truffles

Instructions

1. Step 1

   Line a baking sheet with parchment paper. Place the white chocolate in a heatproof mixing bowl.

   Ingredients used: 250.0 gr White Chocolate

   Cookware: baking sheet, mixing bowl, parchment paper

2. Step 2

   Combine the coconut cream, butter, vanilla extract, and salt in a saucepan. Stir over medium heat until the butter melts and the mixture is steaming.

   Timer: 3 min (fixed)

   Ingredients used: 80.0 ml Coconut Cream, 1.0 gr Fine Salt, 15.0 gr Unsalted Butter, 5.0 ml Vanilla Extract

   Cookware: saucepan, spatula

3. Step 3

   Pour the hot cream mixture over the white chocolate. Let it stand undisturbed, then stir until completely smooth.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, spatula

4. Step 4

   Stir 50 gr coconut and 1 tbsp (6 gr) matcha into the ganache until evenly combined.

   Ingredients used: 6.0 gr Matcha Powder, 50.0 gr Unsweetened Shredded Coconut

   Cookware: mixing bowl, spatula

5. Step 5

   Cover the bowl and refrigerate the ganache until firm enough to scoop and shape.

   Timer: 60 min (fixed)

   Cookware: mixing bowl

6. Step 6

   Combine the remaining 30 gr coconut and 1 tsp (2 gr) matcha in a small bowl.

   Ingredients used: 2.0 gr Matcha Powder, 30.0 gr Unsweetened Shredded Coconut

   Cookware: small bowl

7. Step 7

   Divide the chilled ganache into 18 equal portions. Roll each portion into a ball, then coat it in the matcha-coconut mixture and place it on the prepared baking sheet.

   Cookware: baking sheet, parchment paper, small bowl

8. Step 8

   Refrigerate the coated truffles until firm before serving.

   Timer: 20 min (fixed)

   Cookware: baking sheet