Matcha nama chocolate tastes luxurious and decadent, with a slight fudgey texture that turns silky smooth and melts in your mouth! They're matcha truffles made with only 4 ingredients that are perfect for gifting or as a treat for yourself!
1tablespoonculinary grade matchaplus more for dusting (universal or ceremonial grade works too)
1tablespoonunsalted butter(optional)
Instructions
Prepare the baking pan and double boiler:Line a 9 by 5 pan with parchment paper and set aside. Also, heat about an inch of water in a saucepan or pot while preparing the rest of the ingredients.
Make the matcha ganache:Sift the matcha powder into the heavy cream and mix with a milk frother until no more lumps of matcha is visible.*You can also use a whisk to mix instead, but use only half of the heavy cream to mix initially. After the matcha is no longer clumpy, add the remaining cream and mix evenly.*
In a heatproof bowl, add the white chocolate, matcha cream, and butter. Place the bowl over the prepared saucepan/pot of simmering water and gently mix until everything is melted and homogenous.*Make sure to use a kitchen mitten or towels to hold the bowl, as it will get hot while heating and steam will escape from the sides! Also, make sure the heatproof bowl is large enough to sit on the pot of simmering water. This is the double boiler. *
Chill the nama chocolate:Once the chocolate and cream is melted and well mixed, pour the matcha nama mixture into the prepared pan lined with parchment paper. Give the pan a couple of jiggles to help even out surface. Then, firmly tap the pan on the countertop to pop large bubbles.
Place the pan into the fridge to chill for at least 2 to 3 hours, or until the matcha nama chocolate is firm. You can also chill it overnight, but make sure to cover it once the chocolate is completely cooled.
Cut, garnish, and serve:When the chocolate is chilled and firm, remove it from the fridge and out of the pan. Peel the parchment from the sides of the matcha nama chocolate and cut the nama chocolate into 21 equal pieces, each about 3 by 3 centimeters.*Feel free to cut the chocolate to your preferred size and shape as well!*
Dust the matcha nama chocolate with some matcha and enjoy!
Notes
Please refer to the post above for the step by step photos, tips, and FAQs!
White couverture chocolate - Aka good quality white chocolate with 31 to 39% cocoa butter. It is very important you use couverture chocolate to make this matcha nama chocolate recipe, because otherwise the chocolate will not set properly.
Matcha - We highly suggest using at least culinary grade matcha or universal grade for the best flavor, since there's only 4 total ingredients. If you don't mind the price tag, ceremonial matcha would be great for dusting the nama chocolate for the best flavor and color.
Pan size - Feel free to use any pan to store these nama chocolates in. However, if you want to replicate the same thickness of matcha nama chocolate, we recommend using a 9 by 5 inch loaf pan.