# What you'll need:
→ 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 - Warm heavy cream in a small saucepan until it just begins to simmer without boiling, then immediately pour over the chocolate. Let stand for 2 minutes.
03 - Add butter, peppermint extract, vanilla extract, and sea salt. Stir gently until smooth and glossy.
04 - Cover 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 or bowl.
06 - Using a melon baller or teaspoon, scoop 20 portions of ganache and quickly roll each into a ball to prevent melting.
07 - Roll truffles evenly in the matcha-sugar mixture. Optionally drizzle with melted white chocolate or sprinkle with crushed peppermint candies.
08 - Place truffles in an airtight container and refrigerate. Before serving, let sit at room temperature for 10 minutes for optimal texture and flavor.
