3-Ingredient Matcha Nama Chocolate

I like to cook many different dishes from all over the world! And my greatest passion is the Japanese cuisine.

⅓ Cup Heavy Whipping Cream Preferably Hokkaido cream from Japanese markets. If not a 36 to 38% fat cream

6 oz Couverture White Chocolate Valrhona or Barry Callebaut is good (I sometimes also make these green tea truffles with (natural) pink Ruby chocolate, which has a slightly fruity flavor. (Do not use white chocolate chips, milk or dark chocolate.) If you want to use a chocolate bar, you will need to cut it into smaller pieces so that it melts more evenly. (Use a good quality chocolate bar like Lindt. NEVER Cadbury. The chocolate you use must contain cocoa butter, not vegetable oil!) 6 oz Couverture White Chocolate Valrhona or Barry Callebaut is good (I sometimes also make these green tea truffles with (natural) pink Ruby chocolate, which has a slightly fruity flavor. (Do not use white chocolate chips, milk or dark chocolate.) If you want to use a chocolate bar, you will need to cut it into smaller pieces so that it melts more evenly. (Use a good quality chocolate bar like Lindt. NEVER Cadbury. The chocolate you use must contain cocoa butter, not vegetable oil!)

1½ Tablespoons Matcha Powder 1 Tablespoon for whisking into the chocolate, ½ for sifting over the chocolate. Culinary grade will work but make sure it's still bright green. (See photo in post.)

Directions at greedygirlgourmet.com

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