Preparation: Line cellophane wrap on a small container. Chop up the Chocolate finely. I think you can see that I just broke the chocolates and threw them in the pan..
Mix: Put milk in a pan. Heat it up not letting it come to a boil. Add ◆ too and mix slowly to break the lumps while heating it up in low heat . Cook it like you are boiling it down.
Chill: When they are mixed, pour the mixture into the container. Cover with a cellophane wrap tightly sticking it to the surface of the mixture. Chill in the refrigerator.
Finishing When it is hard, take it out of the container and sprinkle a small amount of matcha. Cut with a warmed knife or slice with string. It is soft, so it would be easier to cut if you sprinkle matcha while cutting.
Point. When it is doesn't firm up, put it in the freezer while checking on it, or sprinkle matcha on and chill so that the matcha will absorb the moisture. It will firm up.
It is written in the recipe to use a small pan.
I make it with a little bit more milk, but so far it hasn't affected the recipe.
Chocolate version (recipe ID: 1018059). This one too is also delicious .
Story Behind this Recipe
This is a matcha version of the milk chocolate truffles.
For the container... it depends to your preference, but it will be too thin if the container is big, so I think for this ingredient amount, using a container which the sides lengths are 6 to 10cm would be just the right size. I always use a tofu container. Using a chocolate bar is ok For the matcha, use an amount to your liking. You can also use powdered green tea too.