Luxurious Matcha Nama Chocolate

Close-up shot of a bitten square of Matcha Nama Chocolate leaning against another Nama Matcha Chocolate.

Luxurious Matcha Nama Chocolate

Made with four simple ingredients, this luxurious matcha nama chocolate is so incredibly smooth and silky. It will instantly melt in your mouth. This luxurious truffle is so easy to make and will 100% impress all of your friends and family!

Course Dessert

Cuisine Japanese

Prep Time 15

Cook Time 5

Total Time 4 20

Servings Pieces

Calories 123kcal

Author Takes Two Eggs

Ingredients

2 ½ cups 510 g white chocolate
1 cup 250 g heavy cream
1 tablespoon 21 g Honey
3 tablespoon 30 g matcha powder
Additional matcha powder for dusting

Instructions

Prepare the pan. Line an 8x8 inch baking pan with parchment paper.
Heat the heavy cream and honey. In a small saucepan, heat the heavy cream and honey until it gently simmers. Be careful to not let the heavy cream reach a boil.
Add simmered heavy cream to white chocolate. In a heatproof bowl, add the white chocolate chips. Next, slowly pour the simmered heavy cream into the bowl with the chocolate chips. Stir with a rubber spatula until thoroughly combined and the chocolate has melted and is creamy.
Sift the matcha powder. Using a fine-mesh, sieve sift the matcha powder into the mixture. Gently fold with a rubber spatula and mix until the color is homogenous and there are no more lumps.
Pour the melted matcha chocolate and chill. Carefully pour the matcha chocolate into the lined baking tin, cover with plastic wrap, and chill in the refrigerator for 3-4 hours or until firm or overnight.
Cut the chocolate. Using a hot knife (Dip the knife in hot water, then wipe the water with a kitchen towel), slice the chocolate into squares. I used a ruler for perfect 1x1 inch squares.
Dust matcha powder. Using a fine sieve, dust with matcha powder on the top of the chocolate.
Store and serve. Package the chocolate in an airtight container and store it in the refrigerator. For best results, serve cold.

Notes

Use good chocolate! I cannot emphasize this enough. If you want the best results, use the best ingredients. The end result speaks for itself.

Must use heavy cream: I use a thickened heavy whipping cream that has about 35-38% fat percentage. The ratio of heavy whipping cream and chocolate should be approximately 1:2.

Make sure your bowls and utensils are dry. Any bit of moisture on the utensils will alter the consistency and affect the melting process. It will alter the consistency of the liquid chocolate to a lumpy, grainy mass disaster.

Avoid oil separation from the chocolate by slowly melting the chocolate. Usually, when chocolate gets too hot, the cocoa butter separates from the cocoa, and there is no way to turn it into liquid chocolate. The best way to prevent separation is to use gentle heat and stir frequently. If using a double boiler, melt on low heat. If using a microwave, stir the chocolate every 15 seconds so the chocolate melts evenly.
Store in an airtight container in the refrigerator for up to one week. Be sure to not leave them out on the counter! Since the texture and consistency are velvety smooth, there is a risk that the chocolates may melt if not refrigerated.

Nutrition