Well hello there! Long time no see. I posted these matcha dark chocolate truffles on instagram weeks ago and intended to share the recipe here in no time. But then things got crazy with our new website + online shop, lots of gomasio-making kitchen shifts, prepping for the NYC fancy food show, fulfilling our first wholesale orders… and these little green balls totally slipped my mind.
Luckily I got a gentle nudge today from the folks over at feedfeed who inquired whether this recipe had been posted. Eeeeek, no, I remembered. So here it is!
These truffles are rich and satisfying, not too sweet, and have lovely grassy, herbal undertones from the matcha powder. I can report from firsthand experience that one or two of these melt-in-your-mouth treats is the perfect antidote for an afternoon energy slump.
I use culinary matcha powder for my truffles (and for my matcha cooking and baking in general), since it’s much less expensive than ceremonial matcha, which I reserve for drinking straight-up or in matcha lattes. And although I boosted this batch with collagen peptides (great for gut, skin, hair & nails), you can easily omit the collagen for a veganized version.
Matcha Dark Chocolate Truffles
Makes about fourteen 1-inch truffles
2-1/2 fluid ounces canned coconut milk (full-fat or lite)
5 ounces semisweet chocolate (chips or chopped) (I used dairy-free chocolate chips)
1-1/2 tablespoons coconut sugar
1 tablespoon collagen powder (optional – omit if making vegan truffles)
2 teaspoons matcha powder (I use culinary matcha, which is less pricey than ceremonial matcha)
for rolling: 1 tsp matcha powder mixed with 1/2 teaspoon flaky sea salt, option to mix in 1 teaspoon toasted sesame seeds (I used an experimental matcha gomasio blend that I had around)
Heat coconut milk in a small pot over low heat until it just begins to simmer. Remove from heat and stir in chocolate and coconut sugar, stirring until smooth. Stir in collagen (if using) and matcha powder. Transfer chocolate mixture to a bowl and chill until firm, at least 30 minutes.
Scoop mixture into approximately 1-tablespoon portions using a cookie scoop or tablespoon measure. Roll between your palms to form the individual truffles (if the mixture stick o your hands, lightly grease your hands with coconut oil).
Roll truffles in matcha/salt mixture (with or without sesame seeds) and place on a parchment-lined baking sheet or plate. Refrigerate until firm before serving. Store in fridge for 3-4 days or freezer for up to 1 month. Allow frozen truffles to sit at room temp for about 10 minutes before serving.