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1
Line the mold with kitchen parchment paper.
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2
If you are using a block of chocolate, chop or shave it finely.
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3
Put the cream and syrup in a small pan, and start heating over low heat.
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4
When the syrup has dissolved, turn the heat off right away.
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5
Sift the matcha in using a tea strainer, and mix well.
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6
Heat again over low heat while stirring.
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7
Turn the heat off just before it comes to a boil.
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8
Add the chocolate after the heat is turned off, and mix.
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9
Melt the chocolate with residual heat only.
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10
If you try to heat it at this stage, the mixture will split!
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11
It's melting.
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12
When it's well mixed, add the butter and keep mixing.
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13
Keep mixing.
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14
Pour the mixture into the mold.
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15
Cover with plastic film and chill in the refrigerator for 2 hours or so until set firmly.
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16
When the chocolate mixture has hardened, take it out of the mold and cut into pieces.
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17
Coat with matcha and they're done.
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18
You can also roll them into balls to make round truffles.
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19
I also recommend this for Valentine's Day, Gateau chocolate (classic chocolat).
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20
I also recommend this for Valentine's Day, Pudding au chocolat noir ,.
