Line the mold with kitchen parchment paper. If you are using a block of chocolate, chop or shave it finely.
Put the cream and syrup in a small pan, and start heating over low heat.
When the syrup has dissolved, turn the heat off right away. Sift the matcha in using a tea strainer, and mix well.
Heat again over low heat while stirring. Turn the heat off just before it comes to a boil.
Add the chocolate after the heat is turned off, and mix. Melt the chocolate with residual heat only. If you try to heat it at this stage, the mixture will split!
When it's well mixed, add the butter and keep mixing.
Pour the mixture into the mold. Cover with plastic film and chill in the refrigerator for 2 hours or so until set firmly.
When the chocolate mixture has hardened, take it out of the mold and cut into pieces.
Coat with matcha and they're done.
You can also roll them into balls to make round truffles.
I also recommend this for Valentine's Day, Gateau chocolate (classic chocolat) Recipe ID: 726556.
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Story Behind this Recipe
This is a matcha tea version of "raw" chocolate truffles.
You can use an empty tofu container or a tray that contained meat or fish as the mold. If you find the matcha tea powder that is used to coat the truffles bitter, use matcha tea powder sifted together with powdered sugar instead. The ratio is up to you.