Tea matcha truffle o terejillo

Tea matcha truffle o terejillo

TEA MATCHA TRUFFLE O TEREJILLO


 


PREPARATION TIME: 15 MINUTES


PORTIONS: 12


COOKING DIFFICULTY: LOW

INGREDIENTS

 

  • White chocolate (Turín) – 240 mL
  • Cream of beat (Ambiante) – 800mL
  • Green matcha tea or terejillo – 1 ½ teaspoonful

PREPARATION

  1. In a bowl put 200g of white chocolate in small pieces.
  2. Heat to low heat the 80 ml of cream to beat and turn off before that breaks to a boil and put in a container with the chocolate.
  3. With a globe beater mix fast until you have a consistency liquid and without lumps.
  4. Add 1 ½ teaspoonful of matcha tea or terejillo mix until all integrate homogeneousl.
  5. Cover with paper film, paste ton the surface of chocolate and let on the fridge for at least one hour.
  6. Once spent the time of rest, with a spoon make the balls.
  7. In a plate put matcha or terejillo to coat the balls. You can use cocoa, coconut or melted withe chocolate to cover them.