Nama Chocolate is a form of ganache, similar to the filling inside French truffles. Usually it’s made of fresh cream and chocolate, cut into little cubes, and dusted with fine cocoa powder. But in our case, we’ll make a simpler recipe just using 2 ingredients which are condensed milk and Milo.
Matcha is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. Although Matcha is originated from China but it is more popular now in Japan that’s why there’s a misconception that it is originated from Japan. Since this 2 food is both popular in Japan, we’ll try to re-create and incorporate the 2 two each other.
2 INGREDIENT MILO TRUFFLE CHOCOLATE in MATCHA BISCUIT
Share Twitter EmailIngredients
MILO TRUFFLE CHOCOLATE
- 1 cup Condensed Milk
- 2-3 cups Milo
- 1/2 cup Softened Butter
- 1 1/2 cup Flour
- 1/3 cup Sugar
- 1 pc Egg yolk
- 2 tsp Matcha powder
Instructions
- Pour the condensed milk in a saucepan. Mix constantly in medium heat. Becareful as it get burns easily.
- Set aside once milk has thickened a little bit and transfer in a bowl to cool it down. We need to cool it down or else the milo will just melt and our truffle will be wet.
- Once the milk has cooled down, sift the milo to the milk and mix. Repeat the sift and mix procedure until we got the right texture and consistency.
- Get a container and put a cling wrap inside so our chocolate truffle will not stick in our container.
- Transfer the mixture in the container and flatten and cover it using the cling wrap.
- Put in the fridge or chiller for atleast for 2 hours
- For our matcha biscuit, in a large bowl, put the softened butter and whisk it with spoon or whish until it becomes creamy
- Add the sugar and mix until butter and sugar are combined
- Add the egg yolk and mix well.
- Put the flour and matcha powder and mix again.
- Get a parchment paper and put our batter and place another parchment paper on top, then spread and flatten it until it is 1/2 inch thick
- Place it in the fridge for 3 hours or until it hardens. So that our cookie will not rise and it will stay flat when baked
- For the OC in you, use cookie cutter or cut it manually
- Per preference, use different shapes or sizes. Just make sure the chcolate truffle and cookie has the same size and shape
- Place it in a pan with parchment paper and bake it for 15 mins. @180C
- Get the chocoalte truffle and unwrap it.
- Dust with milo the surface where will you place the chocoalte truffle before you place it and dust it more with milo on top
- Place a parchment paper on top and flatten it as well until 1/2 to 1 inch thick. It varies on your preference.
- Cut it with the same shapes and size with our bicsuit and then dust it more with milo
- Now, put truffle chocolate in between matcha biscuit, forming a sandwich.
- Now Serve, Share and Enjoy!
