I remember my dad making cocoa dusted chocolate truffles when I was a child. To me truffles were the epitome of a fancy grown-up dessert. The classic truffles my dad made were everything a truffle should be: rich, creamy, sweet, with a slight bitterness. He used heavy cream, “good” chocolate, and rolled the truffles in cocoa powder.
One Christmas he gifted his famous truffles in pretty holiday tins to all of his brothers and sisters. Even though I was little, I remember how much my aunts and uncles loved those truffles. They were the talk of that Christmas!
This year, I’ve made holiday truffles of my own. I promise, these are still rich, creamy, sweet, with a slight bitterness. And, my recipe is still incredibly simple to make.
Although these truffles are dairy-free, you'd never know it! My melt-in-your-mouth Matcha Truffles are made with creamy, full-fat coconut milk, semi-sweet chocolate chunks, vanilla, and a pinch of salt and cinnamon. Here’s the twist: I’ve rolled them in an earthy, bitter, bright green matcha powder. So, they are festive and fun while giving the truffles the little bit of bitterness to cut through the richness.
Are you familiar with matcha? If not, keeping on reading!
Matcha is powered green tea used in Japanese traditional tea ceremonies and foods. In Japanese “cha” means tea and "ma” means powdered which literally translates into powered tea. Most of us are familiar with the benefits of green leaf tea (in our tea bags), but Matcha is known to be richer in some nutritional properties like antioxidants. Matcha’s vibrant green color is a result of natural chlorophyll in the plant. I love the beautiful color matcha gives to the truffles.
First, you'll warm the coconut milk and pour it over the chocolate chunks until the mixture melts. Then, you'll pop the melt-y truffle mixture in the fridge for a few hours to firm up.
Next, you'll gently hand-roll into balls and then cover in matcha powder.
Melt-In-Your-Mouth Matcha Truffles
Yield: 28 truffles
1 bag Enjoy Life Semi-Sweet Mega Chocolate Chunks
½ cup full fat canned coconut milk
1 tsp pure vanilla extract
1/8 cup matcha green tea powder
Start by making sure the can of coconut milk is fully combined. Either shake the can, or empty into a bowl and whisk.
Measure ½ cup coconut milk into a microwave safe bowl. Heat for 90 seconds, but be careful not to scorch.
Empty the chocolate chunks into a medium bowl. Pour the hot coconut milk over the chunks, stir, and cover the bowl with a kitchen towel.
Let sit for 5 minutes so the hot liquid melts the chocolate. Stir in vanilla, cinnamon and salt. You’ll want the mixture to be completely smooth.
Place the bowl in the fridge to let it chill for 2 hours to firm.
Line a baking sheet with parchment paper. Measure out matcha powder onto a plate.
Using a teaspoon scoop out the firm truffle mixture. Gently form into balls, working quickly. If you handle the truffle too much the heat of your hands will start to melt it.
Roll in matcha powder and set on baking sheet. Repeat until all truffle mixture is gone.
Store in the fridge in an air-tight container. The truffles will get melt-y if they are left out at room temperature.