Matcha Truffles

Oh, the pairing of these little gems, and with some full bodied red wine, please, be still my heart.

1 cup heavy cream

¼ cup maple syrup

2 Tablespoons brown sugar

2 Tablespoons Matcha

12 Ounces bittersweet chocolate, finely chopped

Pinch of Matcha Salt or Kosher Salt

Bring the cream to a simmer in a small saucepan over gentle heat, add the maple syrup and brown sugar, stir until dissolved, about 2 minutes. Add I Tablespoon of the Matcha, stir until dissolved, and set aside. Place the chocolate in a large mixing bowl and pour in the cream mixture. Mix thoroughly and pour onto a baking sheet lined with parchment paper. Smooth it out with a rubber spatula. Cool in the refrigerator for about an hour. Scoop out a heaping teaspoonful and make a ball using your palms. Repeat until all the chocolate is used—you should end up with about 50 truffles. Line them up on a tray or plate and dust them with the remaining tablespoon of matcha using a fine sieve. Top with a very light sprinkling of Matcha Salt.

Matcha Salt

Combine ¼ cup sel gris salt or kosher salt and 1 teaspoon of Matcha. Matcha is powdered green tea. It is named after the ceremonial tea in Japan.