Ingredients
Ingredients for Matcha Ganache









Instructions
Step 1
Start by mixing the ceremonial matcha tea with 30-40 grams (about 1-1.4 ounces) of the heavy cream using a brush. This helps to avoid clumps, ensuring a smooth texture.
It's important to create a paste-like consistency for the best flavor and color.
Step 2
Next, take the remaining heavy cream and heat it gently until itβs warm but not boiling.
Once heated, dissolve the soaked gelatin into the cream, stirring constantly to ensure it fully incorporates.
Step 3
Pour the warm cream mixture over the white chocolate and let it sit for a minute to allow the chocolate to melt.
Then, use an immersion blender to thoroughly blend the mixture until it's completely smooth and homogenous.
Step 4
Cover the ganache with plastic wrap and let it stabilize in the refrigerator for at least 4 hours.
Once it has set, whip the ganache with a mixer until light and fluffy. Use a 2A decorating tip for an elegant finish.
Servings
- **Top your favorite cakes**: This ganache is the perfect dressing for sponge or chocolate cakes, adding a beautiful glossy finish and an exotic flavor. π§
- **Fill pastries**: Pipe this luscious ganache into macarons or Γ©clairs for an unforgettable delight! Your guests will be amazed by the unique taste! π
- **Dip fruits**: Fresh strawberries or peach slices dipped in this matcha ganache make for a sublime treat at any gathering. π
- **Serve as a mousse**: Just whip it a little longer, and you've got a light, airy dessert that can be served in glasses and topped with fresh berries! π
Make sure to enjoy your creations while sharing with friends and family for the best experience! π
Equipment
Use a medium-sized bowl for combining ingredients. A glass bowl can be helpful when melting chocolate.



A whisk is essential for mixing the matcha with cream, ensuring there are no lumps. A balloon whisk works best.



A hand blender will help you create a smooth, uniform ganache. If you donβt have one, a regular blender can work too!



This is perfect for folding and combining your whipped ganache without deflating it.



Precision is key in baking, so make sure to have accurate measuring tools to ensure the right ratios.



Variations
If you're looking for **gluten-free and vegan variations**, here are some tasty alternatives you can try! π±
- **Gluten-Free**: The original recipe is already gluten-free! Just ensure that you are using gluten-free chocolate, as some brands may contain traces.
- **Vegan**: Swap the white chocolate for a vegan chocolate alternative. Use coconut cream instead of regular cream, and make sure your gelatin is plant-based or use agar-agar as a thickener instead. This way, everyone can enjoy this delightful ganache! π
Faq
- What if my ganache doesn't whip up?
Make sure you chilled it properly after stabilizing. If it's too warm, it won't whip correctly, so give it a bit more time in the fridge!
- Can I use different types of chocolate?
Absolutely! You can experiment with dark or milk chocolate, but make sure to adjust the sweetness as needed.
- How do I achieve a smoother ganache?
Make sure your chocolate is finely chopped and that you melt it at a low temperature. Stir gently while combining with cream for a smooth finish.
- Can I add flavors to the ganache?
Yes, you can infuse flavors like vanilla or almond extract for a unique twist. Just a little goes a long way!
- What is the best way to store leftover ganache?
Store it in an airtight container in the fridge for up to a week. Just re-whip it slightly before using!
- How do I make the ganache even fluffier?
Consider folding in some whipped aquafaba (chickpea water) for added lightness if you're making a vegan version!