# Components:
→ Chocolate Ganache
01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, softened
04 - 1/2 tsp pure peppermint extract
05 - 1/2 tsp vanilla extract
06 - Pinch of fine sea salt
→ Matcha Coating
07 - 2 tbsp high-grade matcha powder
08 - 2 tbsp powdered sugar (optional)
→ Decoration (Optional)
09 - Crushed peppermint candies
10 - Melted white chocolate for drizzling
# Directions:
01 - Place chopped dark chocolate in a heatproof bowl.
02 - Warm heavy cream in a small saucepan until just simmering. Remove from heat and pour over chocolate. Let stand for 2 minutes.
03 - Add softened butter, peppermint extract, vanilla extract, and sea salt. Stir gently until smooth and glossy.
04 - Cover bowl with plastic wrap and refrigerate 1 to 2 hours, until firm enough to scoop.
05 - Sift matcha powder and powdered sugar together onto a shallow plate or bowl.
06 - Use a melon baller or teaspoon to scoop 20 portions of ganache, rolling each quickly into a ball by hand.
07 - Roll each truffle in the matcha-sugar mixture until evenly coated.
08 - Drizzle truffles with melted white chocolate or sprinkle with crushed peppermint candies if desired.
09 - Keep truffles in an airtight container refrigerated. Allow to sit at room temperature for 10 minutes before serving for best texture.
