Yeast hates me. This is all I can say after another failure with this capricious baking ingredient. I love good home-made yeast cakes, but whenever I try making them at least one in three ends up in the bin, just like my yesterday’s attempt. I do not give up, of course, but such an incident is always a bit depressing, so, instead of starting another battle with yeast, I felt I needed to cheer myself up with something completely different.
Since I made Matcha and White Chocolate Truffles and have fallen in love with matcha and white chocolate combination, I have been planning to make their rustic version with oats. I have based my recipe on the popular black chocolate and oats truffles I sometimes make and the truffles have turned out perfectly in terms of both consistency and taste. Contrary to Matcha and White Chocolate Truffles, these are crunchy, slightly chewy, rather filling and definitely healthier thanks to the presence of rolled oats. Last but not least, I was thrilled by their beautiful, bright, green grass hue obtained with a more expensive matcha I have recently bought. In short, these cute snacks have obviously improved my mood and almost made me forget yesterday’s disappointment.
If you look for an easy, quick sweet treat with a healthy twist and a sophisticated matcha touch, I strongly recommend these truffles. I wish you all a joyful and sunny Easter, happy Passover and wonderful holidays!
In case some of you are interested in experiments with matcha, here are some delicious suggestions:
and the above-mentioned Matcha and White Chocolate Truffles.
TIP: The most advised method to melt chocolate is in a water bath (in a small pan put into a bigger pan filled with very hot water), but I am used to a very slow melting process directly on the stove or in the microwave. The important thing is not to overheat the chocolate. Otherwise it will become hard and grainy and impossible to use.
Preparation: 15 minutes + 1 – 2 hours in the fridge
Ingredients (about 15 truffles):
100 g rolled oats (not oatmeal!)
100 g white chocolate
1 full teaspoon matcha
7 teaspoons liquid cream (any fat content works here, as long as the cream is not thickened or soured; I have used 25% fat cream)
Chop roughly the chocolate, put it in a small pan with the cream and the matcha powder.
Let the chocolate melt on a very low heat, constantly stirring. Make sure it doesn’t “bubble” and take off the stove, stirring, if you are afraid the temperature increases too quickly. If the chocolate becomes grainy and very thick, it’s ruined.
(If you use a microwave, put the broken chocolate, the cream and the matcha in a bowl and heat for 15 seconds. Give it a stir and put back for another 15 seconds and so on until the chocolate melts.)
Throw the oats into the pan and combine them with the chocolate mixture.
Prepare a bowl with cold water.
Dip your hands in the water and form walnut-sized truffles.
Moist your hands at least every second truffle.
Put the balls on a plate or in a flat container and refrigerate for at least one hour.