Matcha Dusted Dark Chocolate-Manuka Honey Truffles

A few months ago there was a recipe contest held by TuttieFoodie.com and Scharffen Berger. The criteria were straightforward; employ their chocolate and at least one adventure ingredient, such as matcha, wattleseed, basil, peppercorns……

I developed four recipes and will be sharing each of them over the next few weeks. The contest drew in over 1400 recipe submissions. Although I did not win, I feel really fortunate to have accepted this culinary challenge and to having created such fantastic sweets.

If you follow my blog, you know I am a colossal aficionado of Manuka honey. I worship the complex flavors of this distinctive variety. There are profound hints of tobacco and leather in this lush honey which lends a definate richness to everything it touches. I have to be straightforward and state that Manuka honey is the main performer in my truffle recipe. Please do not try to substitute clover or other processed, mass-marketed honey. Splurge to purchase this specific variety. Plus, you can make my pizza crust from my last post with it.

Matcha Dusted Dark Chocolate-Manuka Honey Truffles
Ingredients:
3/4 cup heavy cream
1 egg yolk, room temp, beaten
10 ounces Scharffen Berger 70% Cacao Bittersweet Chocolate, finely chopped
1/4 cup Manuka Honey (do not substitute any other variety!!!)
6 ounces Sharffen Berger 62% Cacao Semisweet chocolate, finely chopped
4 ounces Scharffen Berger Natural Cocoa Powder
3 teaspoons Matcha powder

In a large heavy saucepan, bring the heavy cream to a boil. Remove saucepan from the heat and quickly whisk in the egg yolk. Add in the chopped bittersweet chocolate and stir until the mixture becomes smooth and creamy. Stir in the Manuka honey. Transfer mixture to a glass bowl and cover tightly with plastic wrap. Chill in refrigerator for at least 5 hours.

Line a large baking sheet with parchment paper. Use a small ice cream scooper to form 24 truffle balls and evenly place on the baking sheet. Chill in refrigerator for 30 minutes.
Melt semisweet chocolate in a double boiler. Using a chocolate-dipping fork, or dinner fork, immerse the ganache balls into the melted chocolate one at a time and completely coat with chocolate. Return to the parchment lined baking sheet and cool until chocolate is almost hard.
Spread Scharffen Berger Natural Cocoa Powder in a thin layer on a flat plate. Roll the chocolate covered ganache balls in the powder until completely coated.

Sprinkle 1/8 teaspoon of matcha powder over the top of each truffle.

Keep truffles in an airtight container.