# Components:
→ Chocolate Ganache
01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, at 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
# Method:
01 - Place chopped dark chocolate in a heatproof bowl.
02 - Heat heavy cream in a small saucepan until just simmering, then pour over chocolate and let stand for 2 minutes.
03 - Add butter, peppermint extract, vanilla extract, and sea salt; stir gently until smooth and glossy.
04 - Cover the bowl 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.
06 - Scoop 20 portions of ganache using a melon baller or teaspoon and quickly roll into balls by hand.
07 - Roll each truffle evenly in the matcha-sugar mixture.
08 - Optionally drizzle with melted white chocolate or sprinkle crushed peppermint candies. Store in an airtight container refrigerated and allow to sit at room temperature for 10 minutes before serving.
