Dark chocolate-matcha truffles

The bitterness of dark chocolate and the earthiness of matcha are a surprisingly good pairing. These are the perfect mouthful to stave off sugar cravings – the challenge is to stop at just one.

Prep time 20 mins, cook 2 mins (plus chilling, setting)

Makes about 20

250 ml (1 cup) pouring cream

20 gm matcha powder, sieved, plus extra for

dusting

500 gm dark chocolate (56% cocoa solids),

finely chopped

1 Bring cream to a simmer in a saucepan, remove from heat, whisk in matcha until smooth, then add 300gm chocolate and stand for 5 minutes. Whisk until smooth, then pour into a container and refrigerate until set (4-5 hours).

2 Roll heaped tablespoonfuls of chocolate mixture into balls and refrigerate on a tray lined with baking paper until firm (1-1½ hours). 3 Melt remaining chocolate in a bowl over a saucepan of simmering water then remove from heat. Dip chocolate balls in melted chocolate, shaking off excess, place on a tray lined with baking paper and dust tops with a pinch of matcha. Refrigerate to set and store in an airtight container in the fridge for up to 2 weeks.

Dark chocolatematcha truffles serve hot with matcha ice-cream, poached pears and pan juices. Note Pearl sugar is available from The Essential Ingredient (essentialingredient.com.au) and specialist food shops. If it’s unavailable, crush the equivalent...