These little gems take only a few minutes of prep time, some cooling down time in the fridge, then a few more minutes to shape the chocolate into balls. Wrapped up in a pretty box, they make beautiful gifts for friends. Makes about 50 truffles.
8 ounces heavy cream
¼ cup maple syrup
2 tablespoons brown sugar
1 tablespoon maccha, plus another tablespoon for dusting
12 ounces bittersweet chocolate, chopped finely
Pinch of Maccha Salt or kosher salt
Bring cream to a simmer in a small saucepan over gentle heat, add the maple syrup and brown sugar, and stir until dissolved, about 2 minutes. Add 1 tablespoon of the maccha, stir until dissolved, and set aside.
Place the chocolate in a large mixing bowl and pour in the cream mixture. Mix thoroughly, and pour into a baking sheet lined with parchment paper. Smooth it out with a rubber spatula. Cool in the refrigerator for about an hour.
Using a spoon, scoop out a heaping teaspoon, and make a ball using the palms of your hands. Repeat until all the chocolate is used – you should wind up with about 50 truffles. Line them up on a tray or plate, and dust them with the additional maccha, using a fine sieve. Top with a very light sprinkling of maccha salt.
