Matcha White Chocolate Cranberry (Print)

Creamy white chocolate melds with matcha and dried cranberries in delicate, chill-set clusters.

# Components:

→ Chocolate Base

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

→ Flavor and Mix-Ins

03 - 2 tsp culinary-grade matcha powder
04 - 3 oz dried cranberries, roughly chopped
05 - 1.4 oz unsalted pistachios, shelled and chopped (optional)

# Directions:

01 - Line a baking tray with parchment paper or a silicone baking mat.
02 - In a heatproof bowl, melt the white chocolate and coconut oil together over a saucepan of barely simmering water, stirring until smooth. Remove from heat.
03 - Sift in the matcha powder and whisk until fully incorporated and the mixture is a uniform pale green.
04 - Gently fold in the dried cranberries and pistachios if using, ensuring even distribution.
05 - Drop heaping tablespoons of the mixture onto the prepared tray, spacing them slightly apart to form clusters.
06 - Refrigerate for at least 30 minutes until fully set and firm.
07 - Remove clusters from the tray and store in an airtight container in a cool place.

# Expert Advice:

01 -
  • Quick treat or elegant dessert
  • Vegetarian and Gluten-Free
02 -
  • Use vegan white chocolate and dairy-free cranberries for a vegan version
  • Serve with green tea or a crisp sparkling wine for a refined pairing
03 -
  • Use high-quality white chocolate for best flavor
  • Ensure the clusters are spaced well to prevent sticking
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