# Components:
→ Chocolate Ganache
01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, room temperature
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 the chopped dark chocolate in a heatproof bowl.
02 - Warm the heavy cream in a small saucepan until just simmering without boiling. Remove from heat and pour immediately over the chocolate. Let it stand for 2 minutes.
03 - Add unsalted butter, peppermint extract, vanilla extract, and a pinch of sea salt to the chocolate mixture. Stir gently until smooth and glossy.
04 - Cover with plastic wrap and refrigerate for 1 to 2 hours until firm enough to scoop.
05 - Sift matcha powder and powdered sugar together onto a shallow plate or bowl.
06 - Using a melon baller or teaspoon, scoop 20 portions of ganache and quickly roll each into a ball by hand to prevent melting.
07 - Roll each truffle in the matcha-sugar mixture to coat evenly. Optionally, drizzle with melted white chocolate or sprinkle crushed peppermint candies.
08 - Place truffles in an airtight container in the refrigerator. Allow to sit at room temperature for 10 minutes before serving for optimal texture and flavor.
