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At heart, I’m a chocolate lover. Since I’ve gotten older, my only change in vice, for sometimes it can reach unhealthy proportions, has been to move onto the dark side. If I had a chocolate number, 85% would be it.

However, sometimes you just want a little variety with your cacao. I’ve tried nuts; I love chunks of almonds swirled in. Espresso flavored bars are good too. But after investigating on the web, I realized I had been missing out on something pretty big—tea & chocolate.

Here’s what I found: It’s easy to buy artisan-quality chocolate bars online, Dagoba and Vivani are just two of the big names in the business, but I didn’t want that. Plus, living in China, the shipping was a luxury I couldn’t afford—or wait for. I was in the tea capital of the world and while the Chinese don’t have as keen a taste for sweet stuff, imported and domestic chocolate does exist; I would make my own.

But I live in a Chinese apartment and my tools only include a hot plate and a microwave. Oops.

So, I traded a bar for a truffle instead and Green Tea Dark Chocolate Truffles were born.

Here’s the recipe:  

1/3 cup heavy cream

¼ cup sugar

½ teaspoon matcha green tea

7 ounces dark chocolate

1. Combine cream, sugar and 1/2 teaspoon matcha green tea in nonstick sauce pan and whisk to blend. Bring to a boil, stirring constantly; remove from heat.

2. Immediately add 5 ounces fine chopped chocolate to hot cream mixture and gently stir to blend. Spread chocolate/cream ganache mixture in shallow dish and refrigerate until firm to touch.

3. Shape chilled chocolate ganache mixture into balls and arrange on plate or baking sheet lined with wax paper. (If chocolate ganache gets too soft to roll into balls, refrigerate briefly.)

4. Freeze truffles until firm.

5. Melt 2 ounces chopped chocolate in top of double boiler. Dip frozen truffles in chocolate to lightly coat. Cool.

6. Roll cooled truffles in matcha green tea powder to lightly coat. Store truffles in refrigerator until ready to serve.

Recipe found via recipe.com