matcha white hot chocolate bombs
These matcha hot chocolate bombs are the perfect alternative to regular hot cocoa bombs. They are the perfect holiday treat for matcha lovers.
Servings: 6 servings
- 2 oz white chocolate About 1/4 cup white chocolate chips
- 1 tbsp heavy whipping cream
- 1/4 tsp matcha powder
For the white chocolate matcha shell.
extra 1 oz white chocolate for drizzling (optional)
Make the matcha truffles
First, start by placing the 2 oz or 1/4 cup white chocolate, the heavy whipping cream and the matcha powder in a small microwave safe bowl and microwave for 60 seconds. If you still have chunks that are not fully melted keep stirring until it melts. Cover the bowl with plastic wrap making sure that the plastic touched the matcha chocolate mixture. place in the fridge of the freezer to chill until fully set. This can take 30-45 minutes.
Once the matcha truffle mixture is ready, scoop out 1 teaspoon of mixture at a time, roll then place on a plate. If you are ready to use them, leave the plate on your work surface if not place the plate back into the freezer until you are ready to assemble.
While the truffle mixture is setting, make the matcha shells.
In a medium bowl, add in the 6oz or 3/4 cup white chocolate with the matcha powder. Melt in the microwave in 30 second increments making sure to stir between each time.
Once the chocolate if fully melted, add a tablespoon of the melted chocolate into each mild cavity. Using the back of a spoon, spread the chocolate mixture onto the sides of each mold. Place the mold in the freezer for 15 minutes or until the shells are fully set.
Once the chocolate is set, pull it out of the mold and start assembling. Press one of the empty chocolate domes against a slightly heated pan of plate. place the matcha truffle in it, heat up the other half and stick them together. You will have to work fast so that the chocolate spheres don't fully melt and stick to the other half. You can now melt the rest of the white chocolate, place it in a plastic bag and lightly drizzle the matcha hot chocolate bombs.
Store these matcha white hot chocolate bombs in an airtight container in the fridge and use within a week.
I used this mold to make my matcha hot chocolate bombs
- Make sure that the bowl that you’re melting the chocolate in is fully dry– Chocolate doesn’t mix well with water so dry your bowl and spatula fully.
- Make sure that the mold is fully coated in chocolate to have a sturdy hot chocolate bomb- Enough chocolate is key to keep these hot chocolate bombs intact when you fill them up.
- Work quickly to assemble the chocolate spheres- The chocolate spheres are pretty fragile, so work fast to avoid them melted all over the place.
- Wear gloves if possible- Our hands tend to get warm very quickly and that can leave finger prints on your chocolate.
- If the chocolate is melting too quickly place them back in the freezer for a few minutes to harden.
Calories: 216kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 11mg | Sodium: 35mg | Potassium: 108mg | Fiber: 1g | Sugar: 22g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg