Gunpowder Green Tea and Dark Chocolate Truffles
Intense dark chocolate truffles infused with Gunpowder green tea—smoky, bittersweet, and dusted with matcha for a striking finish.
Gunpowder green tea and dark chocolate are a natural match—both share bold, slightly bitter flavor profiles that amplify each other rather than compete. The tea's smokiness adds an unexpected layer of complexity to rich ganache.
The technique is simple: steep the tea leaves directly in warm cream, then strain and pour over chopped chocolate. The infused cream carries a beautiful green-gold hue and a haunting, vegetal aroma.
Rolling the truffles in a mix of cocoa powder and a pinch of matcha gives them a striking dark-green dusted exterior. The matcha adds an extra hit of green tea flavor on the outside that meets the Gunpowder-infused center.
These truffles make a sophisticated gift or an after-dinner treat with espresso. They keep well in the fridge for up to a week—if they last that long.
Ingredients
- 200g dark chocolate (70%), finely chopped
- 1/2 cup heavy cream
- 2 tbsp Gunpowder green tea leaves
- 1 tbsp unsalted butter, softened
- 2 tbsp cocoa powder
- 1 tsp matcha powder
- Pinch of flaky sea salt
How to make it
- 1Heat cream in a small saucepan until just simmering. Remove from heat, add Gunpowder tea leaves, cover, and steep 10 minutes.
- 2Strain cream through a fine sieve, pressing the leaves to extract all flavor. Reheat gently until just warm.
- 3Pour warm cream over chopped chocolate. Let sit 1 minute, then stir from the center outward until smooth and glossy. Stir in butter.
- 4Refrigerate ganache for 2 hours until firm enough to scoop.
- 5Mix cocoa powder and matcha in a small bowl. Scoop ganache into small balls (about 1 tbsp each) and roll in the cocoa-matcha mixture.
- 6Finish each truffle with a tiny pinch of flaky sea salt. Refrigerate until serving.
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