- 2 ½ oz heavy cream, soy creamer or coconut cream
- 2 tbsp brown sugar
- 5 oz semisweet chocolate, chopped finely
- 2 tsp matcha
- 1 ½ tsp matcha salt (1 tsp matcha mixed with 1/2 tsp sea salt)
Heat cream until just simmering. Stir in brown sugar until dissolved. Place chocolate in a mixing bowl, then pour hot milk mixture over and blend until all the chocolate is melted. Stir in 2 tsp matcha until blended. Cover bowl and chill for about an hour. Scoop out by the teaspoonful and roll into balls. Sprinkle with the matcha salt. Place truffles back in the fridge until ready to serve.