Matcha tea is a fine ground green tea leaf (a special kind, I think) and is available at many natural food stores. I have even seen it sold in individual serving packs at some tea shops (if you don't want to commit to a $10+ jar of it). I used Republic of Tea Brand Matcha Powder, which I found at Fresh and Natural Foods in Hudson, WI. It is grassy and adds a unique and interesting hint of earthiness to an otherwise ordinary chocolate.
GREEN TEA CHOCOLATE TRUFFLES
1 can of full fat coconut milk
3 tsp matcha green tea powder, divided
5oz unsweetened chocolate
1 Tbs coconut oil
¼ cup honey
1 tsp vanilla
¼ cup natural cocoa powder
Be careful not to shake or jostle the can of coconut milk (in fact, I often put mine in the fridge overnight just to ensure that it will harden up nice); open the can and measure out ¾ cup of the thick cream from the top. Place the coconut cream in a small saucepan along with 1 tsp of the green tea powder; heat over low-medium, gently stirring, until it starts to just boil around the edges.
Meanwhile, chop the chocolate into small pieces and place in a heat-safe bowl along with the coconut oil. Pour the hot cream over the chocolate in the bowl, let sit for one minute, and then stir with a fork until well combined. Add in the honey and vanilla and stir again until very uniform. Pour the mixture into a shallow pan (like a bread pan), cover, and chill in the refrigerator for at least two hours.
To make the truffles, use a tablespoon to measure out a portion of the chocolate, quickly roll it between your palms to form a ball and then roll it around in the cocoa powder to cover. Or if you aren't feeling so fancy that day, just scoop out a spoonful of chocolate and put it right into the cocoa powder, no need to make them into balls....they will just look, well: rustic.
Place the finished truffles close together and use the reserved two teaspoons of matcha powder to sprinkle over top of them.
Stored in an airtight container in the refrigerator, these will keep for over a week.