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
250 ml (1 cup)cream20 gmmatcha powder, sieved, plus extra for dusting500 gmdark chocolate (56% cocoa solids), finely chopped
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).
Roll heaped tablespoonfuls of chocolate mixture into balls and refrigerate on a tray lined with baking paper until firm (1-1½ hours).
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.