Ingredients

• 2 cups white chocolate chips
• 1/4 cup butter
• 3 tbsp whipping cream
• 1 tsp matcha (try our Kyoto culinary grade)
• 2 tsp raspberry jam - strained

Chocolate Coating

• 8 oz white chocolate
• 1 tsp coconut

Directions

1. Melt the white chocolate chips together with the butter and cream in the microwave until melted [about 1 minute]. Stir until smooth.
2. Divide into 2 batches
3. Stir matcha powder into 1 batch
4. Stir jam into second batch
5. Refrigerate until set – then scoop into small balls and refrigerate
6. Melt white chocolate with coconut oil
7. Stir until smooth
8. Dip truffles into chocolate coating and refrigerate until set.

Note: Be sure to ‘identify ‘ the two different truffles! A little green /red decoration will help

This recipe was developed for the Cultured Cup by Kyra Effren

Copyright  The Cultured Cup