Inspired by our Charisma perfume, these charismatic truffles are made of smooth organic white chocolate, organic heavy cream flavoured with Japanese matcha powder, spearmint, jasmine, litsea cubeba and kewda hydrosol. Enjoy your Charisma Truffles with our matching Charisma Tea. They also go well with Morrocan Mint Tea, ceremonial Matcha green tea or even a glass of sake!
600 gr White Chocolate (I prefer Green & Black brand – not only does it have the right consistency; it’s also organic and with real vanilla specs in it!)
½ cup heavy (aka whipping) cream
2 tsp. Matcha green tea powder
2 drops Jasmine Sambac absolute
4 drops Litsea Cubeba essential oil
4 drops Spearmint essential oil
½ cup powdered coconut cream, mixed with 1-2 tsp. matcha green tea.
a. Chop the chocolate into small pieces, or break by hand into more or less similar size pieces (the smaller the better as it will reduce the melting time and prevent scorching)
b. Place in a Bain Marie over gently simmering or very hot water, and stir with a wire-whisk.
c. Just before the chocolate is completely melted, remove from heat.
d. Add the cream and the Matcha powder. Stir with a wire-whisk until the cream completely blends with the chocolate.
e. Add the essential oils drop by drop, and stir with the wire whisk until completely blended. Don’t forget to taste in between to ensure you’re not adding too much or too little. Trust your taste buds!
f. Cover with a plastic wrap right on top of the surface (to avoid condensation) and refrigerate until firm (usually takes 2 hours or more with white chocolate).
g. Cover a baking sheet or a tray with the coconut cream powder and matcha mixtrue
h. Scoop the truffles using a melon-scoop. It is really going to save you a lot of trouble. But if you can't find a melon-scooper, you can use a shapely measuring teaspoon (1/2 tsp. size will suffice - you want to keep the truffles small as they are very decadent and special!)
i. Roll the truffles between your palms to turn them into perfect spheres, and place the truffles on the sheet
j. Rinse the scoop in warm water in between truffles, to make it easier to release the chocolate from the scoop.
k. Once all the truffles are made, shake the baking sheet to cover the truffles with the coconut and matcha mixture.
l. Store in a sealed container and refrigerate until firm before serving.