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Gourmet Club Truffles – Final Post

As mentioned in a previous post, the theme of the latest Gourmet Club was The Four Horsemen of the Apocalypse. I mentioned in that post that I chose to produce four different truffles, each representing the color of one of the horses.

The fourth horse is described with a few different colors. Often it is described as “pale”, but one explanation called it green, as in the sickly green color that I don’t really want to describe further (as I hope to make you hungry with my posts).

Here is another box of the truffles, this time with a brown horse’s head.

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Green Tea Dark Chocolate Truffles

Photo Feb 27, 10 21 45 AM

Ghiradelli 73% dark chocolate is a good match for the matcha green tea.
Photo Feb 27, 1 53 05 PM

Starting the truffle. Cream and tea.

Photo Feb 27, 1 56 46 PM

With chocolate.

Photo May 02, 7 02 48 AM

Into the silicone molds. This makes it soooooo easy.

Photo May 02, 1 30 32 PM

When popped out they look like mini-brownie bites.

Photo Feb 27, 4 01 59 PM

Chocolate for dipping.

Photo May 02, 1 30 39 PM

I dipped only the tops and then pressed them into a cup of matcha green tea. You’d think the tea wouldn’t work, but it really does.

Green Tea Dark Chocolate Truffles

Prep Time: 1 hr | Servings: 16

Ingredients:

1/3 cup heavy cream
1/4 cup sugar
1/2 teaspoon matcha green tea
7 ounces Askinosie San Jose Del Tambo 70% Dark Chocolate, fine chopped, divided
Matcha green tea, as needed to coat truffles

Directions:

Combine cream, sugar and 1/2 teaspoon matcha green tea in nonstick sauce pan and whisk to blend. Bring to a boil, stirring constantly; remove from heat.

Immediately add 5 ounces fine chopped chocolate to hot cream mixture and gently stir to blend. Spread chocolatecream ganache mixture in shallow dish and refrigerate until firm to touch.

Shape chilled chocolate ganache mixture into balls and arrange on plate or baking sheet lined with wax paper. (If chocolate ganache gets too soft to roll into balls, refrigerate briefly.)

Freeze truffles until firm.

Melt 2 ounces chopped chocolate in top of double boiler. Dip frozen truffles in chocolate to lightly coat. Cool.

Roll cooled truffles in matcha green tea powder to lightly coat. Store truffles in refrigerator until ready to serve.

Source: http://www.recipe.com/green-tea-dark-chocolate-truffles/

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Tags: , , , , , , , , , , , , , , , ,

Categories: Chocolate, Dessert 2, Gourmet Club, kosher, Recipes, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

One Comment on “Gourmet Club Truffles – Final Post”

  1. October 19, 2015 at 11:26 am #

    All very tasty looking.

    Like

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