Finely chop up the chocolate into a bowl. Just break the chocolate along the cracks if you're melting them in the microwave.
Heat the cream and mizuame in a pot. Turn the heat off when it's just about to boil.
Pour the cream mixture into the melted chocolate and fold in using a rubber spatula. Add the butter melted in room temperature to finish. Mix everything together; try not to trap air when mixing.
Pour the chocolate into a mold lined with parchment paper. Chill in the fridge to harden. Remove the chocolate from the mold, and cut into desired sizes using a warmed knife. Sprinkle the matcha using a tea strainer.
Here's the chocolate that I used. I like this especially because it's not too sweet.
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Story Behind this Recipe
I've been making these truffles for a while now since I like my chocolate not too sweet. -Chop up the chocolate along the cracks when melting in a double boiler.
Step 2: Make sure to add mizuame or butter when you want the truffles to come out better, since they help to make the truffles even more smooth and melty. Step 2: Low-fat cream is substitutable for the whipping cream, but make sure not to boil the mixture since the chocolate will separate. Step 4: A sheet of plastic wrap may also be used for the parchment paper.