Matcha yuzu chocolate truffles
Japanese matcha yuzu chocolate truffles
Blend all together in a food processor the following
1 teaspoon of sifted matcha powder
1 tablespoon rice syrup
Pinch of Himalayan pink salt
1/2 tea spoon of vanilla powder or extract
Scoop out the mixture into some silicone chocolate moulds and put in the freezer and leave over night
Melt one vegan chocolate bar of your choice in a bowl over hot water add one teaspoon of Japanese fresh yuzu juice .
Take your truffles out the freezer
Pop your truffles out of the tray and coat each one in chocolate and put on parchment paper .
Top with chopped candied yuzu peel .
Put back in the freezer to set
When you want them take them out and allow to thaw for 10 mins before eating .
Keep in the fridge ( if they last that long )
This makes about 6-8 truffles depending on your avocado size .