Inspired by a recent trip to Jacques Torres‘ chocolate wonderland in the DUMBO neighborhood of Brooklyn, I recently tried my hand at making truffles using a recipe I adapted from the LA Times (which they adapted from Jin Patisserie, I believe). Of course, being your friendly neighborhood Tea Sommelier, I had to infuse them with some of the good stuff.

I think even Mr. Chocolate himself would’ve been happy with the results. Here is my recipe:

mouth watering yet?Matcha Chocolate Truffles

7 1/2 ounces white chocolate, finely chopped
6 1/2 ounces dark chocolate, finely chopped
1 tablespoon matcha, plus a little bit for dusting
1 cup heavy cream, divided
2 1/2 tablespoons light corn syrup
5 tablespoons unsalted butter, softened

1. Line a shallow, 8-inch square baking pan with plastic wrap. Melt the chocolates in a double boiler, or simply a large bowl set over a pan of simmering water. Once fully melted and silky, remove from heat and set the bowl aside.
2. Sift the matcha into a bowl, making sure there are no lumps. Pour 1/4 cup of the cream into the bowl and stir or whisk to form a smooth paste.
3. In a small saucepan over medium heat, stir the remaining cream and corn syrup. Very gently bring to a boil (if the cream scalds, you’ll have to start over). Stir in the matcha paste and whisk to completely combine. Remove from heat.
4. Pour the hot cream mixture into the bowl of melted chocolate and stir to thoroughly combine. Stir in the butter and mix well. Pour the mixture into the prepared pan; refrigerate overnight.
5. The next day, remove the chocolate from the pan and discard the plastic lining. Cut the chocolate into 8 rows vertically and horizontally to make about 64 truffles. If desired, roll each piece into a ball to give the traditional truffle shape (must do this quickly to make sure chocolate doesn’t melt due to the heat of your hands).
6. Lightly dust truffles with a bit more matcha, giving each a even, light green finish.