Matcha White Chocolate Cranberry (Print View)

Creamy white chocolate melds with matcha and dried cranberries for a delightful cluster treat.

# Components:

→ Chocolate Base

01 - 10.5 oz high-quality white chocolate, chopped
02 - 1 tablespoon coconut oil

→ Flavor and Mix-Ins

03 - 2 teaspoons culinary grade matcha powder
04 - 2.8 oz dried cranberries, roughly chopped
05 - 1.4 oz unsalted pistachios, shelled and chopped (optional)

# Preparation Steps:

01 - Line a baking tray with parchment paper or a silicone baking mat to prevent sticking.
02 - In a heatproof bowl set over a saucepan of barely simmering water, gently melt the white chocolate and coconut oil together, stirring until smooth. Remove from heat.
03 - Sift the matcha powder into the melted mixture and whisk thoroughly until the color is uniform pale green and fully combined.
04 - Carefully fold in the dried cranberries and pistachios, ensuring even distribution throughout the mixture.
05 - Drop heaping tablespoons of the mixture onto the prepared tray, spacing each cluster slightly apart.
06 - Refrigerate the clusters for at least 30 minutes or until completely firm.
07 - Once set, remove clusters from the tray and store them in an airtight container in a cool environment.

# Expert Advice:

01 -
  • Quick treat or elegant dessert
  • Combination of creamy white chocolate and earthy matcha
02 -
  • Use vegan white chocolate and dairy-free cranberries for a vegan version
  • For added crunch, substitute half the pistachios with roasted pumpkin seeds or chopped almonds
03 -
  • Ensure the chocolate is melted gently to avoid burning
  • Chill the clusters completely for the best texture and ease of handling
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