Japanese Matcha Truffle Chocolate Balls
Mix red bean paste, kinako (roasted soybean flour), matcha, and chocolate together for an incredible texture.
Ingredients
White chocolate
200g
Red bean paste filling
100g
Kinako / roasted soybean flour (Ingredient A)
4 tablespoons
Fresh cream (Ingredient A)
4 tablespoons
Matcha
as needed
Kinako / roasted soybean flour (for surface dusting)
as needed
Instructions
1
Preparation
Finely chop the chocolate and place it in a bowl. Line an enamel tray with parchment paper.
2
Step 1
Place Ingredient A in a small saucepan and heat while stirring constantly with a wooden spatula, until just before boiling.
3
Step 2
Pour the mixture from Step 1 over the chocolate and stir with a silicone spatula until completely melted.
4
Step 3
Place the bowl over an ice bath and stir the mixture with a spoon while cooling, until it reaches a slightly thickened, workable consistency.
5
Step 4
Using two spoons, divide the chocolate into 20 round portions and place them on the parchment-lined enamel tray. Chill in the refrigerator until set, then shape into neat balls by hand.
6
Step 5
Place the matcha and kinako in separate enamel trays. Add half of the chocolate balls from Step 4 to each tray and roll them around until evenly coated.
