3/4 tsp sweetened (or unsweetened) matcha powder
2 tbs coconut oil
1/3 cup solid full fat coconut cream (this is what forms as a top layer if you place a can of coconut milk in the fridge for a day, which is what you should do before making this recipe.)
1/8 tsp salt
300g white chocolate
matcha powder for coating
1. In a small bowl, add the 3/4 tsp matcha powder. In a small pot on low heat, melt and stir together the coconut oil, salt and coconut cream. Pour the coconut mixture into the bowl with the matcha powder and mix together. Place to the side and let cool, occasionally stirring to ensure the mixture stays combined.
2. Gently melt the white chocolate. (I usually use a “bain-marie” technique to do this, but I think it is also possible to melt the chocolate in the microwave. In either case, only stir occasionally as the chocolate is melting.)
3. Once the chocolate has melted, pour the matcha cream mixture into the melted white chocolate. At this stage, your mixture may start to look like it is curdling. I simply added 1 tablespoon warm water and the mixture nicely came together.
4. Pour into a shallow pan and place in the freezer to cool, or pour into little silicone molds (heart molds, etc) and place in the freezer to cool.
5. Let cool for at least 5 hours. After 5 hours, remove the mixture from the freezer and leave to warm until you can spoon the mixture and lightly roll in matcha powder or remove the truffles from their silicone molds and sprinkle a little matcha powder on top. The truffles melt quickly, so I would recommend eating them within a 1/2 hour of taking them out of the freezer.