# 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 the chopped dark chocolate in a heatproof bowl.
02 - In a small saucepan, heat the heavy cream until just simmering without boiling. Remove from heat and pour immediately over the chocolate. Let stand for 2 minutes.
03 - Add butter, peppermint extract, vanilla extract, and sea salt to the chocolate-cream mixture. Stir gently until smooth and glossy.
04 - Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours or until firm enough to scoop.
05 - Sift matcha powder and powdered sugar together 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 in the matcha-sugar mixture until evenly coated. Optionally, drizzle with melted white chocolate or sprinkle with crushed peppermint candies for decoration.
08 - Place truffles in an airtight container in the refrigerator. For optimal texture and flavor, let them sit at room temperature for 10 minutes before serving.
