# What you need:
→ Chocolate Ganache
01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, softened
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
# Steps to follow:
01 - Place the chopped dark chocolate in a heatproof bowl.
02 - Heat the heavy cream in a small saucepan until it just begins to simmer; avoid boiling. Immediately pour the hot cream over the chocolate and allow to rest for 2 minutes.
03 - Add the softened butter, peppermint extract, vanilla extract, and sea salt to the chocolate mixture. Stir gently until smooth and glossy.
04 - Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours until firm enough to shape.
05 - Sift matcha powder and powdered sugar together onto a shallow plate or bowl.
06 - Using a melon baller or teaspoon, scoop 20 portions of ganache and quickly roll each into a ball by hand.
07 - Roll each truffle in the matcha-sugar blend until uniformly coated.
08 - If desired, drizzle with melted white chocolate or sprinkle crushed peppermint candies over the truffles.
09 - Store truffles in an airtight container in the refrigerator. Remove 10 minutes before serving to achieve optimal texture and flavor.
