Sweet little white chocolate bonbons with subtle matcha green tea flavor overtones.
Perfect for parties and other springtime events, bonbons are a classic favorite when serving guests. Add the refreshing, earthy flavor of matcha green tea, and you’ve got an instant new hit: matcha bonbons.
Using the delicious combination of white chocolate and ganache, this recipe will leave you licking your fingertips. The ganache is enhanced with matcha green tea powder and a touch of rum, covered in a white chocolate coating, then dusted again with matcha tea powder for a visually beautiful and delightfully tasty treat.
The matcha green tea powder will also be popular on these bonbons, as it is a natural superfood that provides you with mental clarity, focus, and concentration. It gives you an energy boost while calming your nerves. There are actually a lot more matcha health benefits, but these are just a few!
Whip up a batch of these white chocolate matcha bonbons, and see how fast they go!
Vegetarian White Chocolate Matcha Bonbons RecipePublished: 2016-08-24
- 5 3.5-ounce vegan white chocolate bars
- 2 cups vegan white chocolate ganache
- 1 tablespoon Epic Matcha green tea powder
- 1 teaspoon rum
- Make the vegan white chocolate as directed on the package, but don’t pour it into molds; just let it remain melted in a large bowl. NOTE: If the white chocolate you’re using has been prepared into bars, or you’re using store-bought white chocolate, melt it in a double boiler and set aside.
- Line two baking sheets with parchment paper and place them in the freezer.
- Prepare the white chocolate ganache as directed. As it’s cooling, whisk in the matcha powder and rum.
- The ganache needs to solidify enough so that it can be rolled into balls. To do this, place the ganache in a metal bowl in the refrigerator, and remove it every 5 minutes to whisk. When it has thickened almost too much to whisk, remove the baking sheets that you put in the freezer earlier. NOTE: If the ganache thickens too much to use, place the metal bowl over a stove and expose to low heat for a few seconds while whisking to remelt it. Then place it back in the refrigerator and whisk again at 5-minute intervals until it’s solid enough to roll into balls.
- Using a spoon, scoop out the ganache and form it into a ball by rolling it in between the palms of your hands. Arrange the ganache balls on the baking sheets. NOTE: As you roll the ganache into balls, the extra ganache in the bowl will get runny, and you may have to place it back in the refrigerator for 5 minutes so it will get solid enough to roll again. When all of your ganache has been rolled into balls, place the baking sheets back in the freezer for at least one hour.
- Remove the ganache balls from the freezer. Roll each ball in the melted white chocolate and place it back onto the baking sheet. Do this with all remaining ganache balls. Place them back in the freezer for at least one more hour.
- Remove the bonbons from the freezer, and dust them with matcha powder. They are ready to eat and enjoy!
Yield 20–25 bonbons
Ready to learn how to make matcha everything? Get our matcha recipe book, or visit our blog. You’ll quickly see how adding matcha to your everyday recipes will help you think better, feel better, and live better!