Easy Japanese recipe with white chocolate and matcha
Easy to make chocolates with only 3 ingredients! The bitterness of matcha blends well with the sweetness of white chocolate. This is a typical Japanese dessert to offer for Valentine's Day.
Equipment
- 1 rectangular mould 11×16 cm approximately
- transparent cling film
Ingredients
- 120 g white chocolate
- 50 g fresh cream
- 2 tbsp matcha powder
Instructions
- Prepare your mold by putting cling film inside so that you can easily unmold your chocolate.
- Sift the matcha.
- Finely chop the white chocolate.
- Put the crème fraîche in a saucepan and heat it up, turn off the heat just before it boils.
- Add the white chocolate and stir to melt. You will get a thick paste like on the picture.
- Add 1/2 amount (1 tablespoon) of matcha and mix.
- You will then obtain a thick green paste. If your paste is too liquid, add some white chocolate, if it is too thick add a little bit of cream.
- Pour into your mold and smooth the surface with a marysee or the back of a spoon for example. Refrigerate for 2 hours or more to harden.
- Unmold your chocolate and remove the clear plastic wrap. Cut it to the desired size.
- Gently and evenly sprinkle the remaining matcha (1 tablespoon) over the entire surface.
