For Valentine's Day Not Too Sweet Matcha Truffles

For Valentine's Day Not Too Sweet Matcha Truffles

These truffles have a finishing touch of matcha. They're so tempting since they're not too sweet.

Ingredients: To make in a 10 × 15 cm mold

Dark chocolate
165 g
Heavy whipping cream
85 ml
Unsalted butter (or margarine)
15 g
Mizuame or honey
1 heaping teaspoon
as needed


1. Finely chop up the chocolate into a bowl. Just break the chocolate along the cracks if you're melting them in the microwave.
2. Heat the cream and mizuame in a pot. Turn the heat off when it's just about to boil.
3. 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.
4. 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.
5. 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.