# What You'll Need:
→ Chocolate Ganache
01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, at room temperature
04 - 1/2 tsp pure peppermint extract
05 - 1/2 tsp vanilla extract
06 - Pinch of fine sea salt
→ Matcha Coating
07 - 2 tbsp high-grade matcha powder
08 - 2 tbsp powdered sugar (optional)
→ Decoration (Optional)
09 - Crushed peppermint candies
10 - Melted white chocolate, for drizzling
# How to Make It:
01 - Place chopped dark chocolate in a heatproof bowl.
02 - Heat heavy cream in a small saucepan until just simmering; avoid boiling. Remove from heat and immediately pour over chocolate. Let stand for 2 minutes.
03 - Add butter, peppermint extract, vanilla extract, and sea salt to chocolate mixture. Stir gently until smooth and glossy.
04 - Cover bowl tightly with plastic wrap and refrigerate for 1 to 2 hours until firm enough to scoop.
05 - Sift matcha powder together with powdered sugar onto a shallow plate or bowl.
06 - Using a melon baller or teaspoon, scoop 20 portions of ganache and quickly roll each into a ball by hand to minimize melting.
07 - Roll each truffle evenly in the matcha-sugar mixture. Optionally, drizzle with melted white chocolate or sprinkle crushed peppermint candies for decoration.
08 - Place truffles in an airtight container in the refrigerator. Remove 10 minutes before serving to allow flavor and texture to develop.
