Matcha Dipped Strawberries Recipes
MATCHA-DIPPED STRAWBERRIES
Matcha and sesame seeds take these strawberries to a place chocolate-dipped berries only dream of. You won't stop at just one.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Spring Summer Strawberry Tea Sesame Hors D'Oeuvre
Yield Makes 15-20
Number Of Ingredients 6
Steps:
- Stir white chocolate, oil, matcha, and salt in a medium heatproof bowl set over a saucepan of simmering water (don't let bowl touch water) until nearly smooth. Remove from heat; stir until chocolate is melted. Set into a larger bowl of ice water and chill, stirring constantly, until thickened and just starting to lose its sheen, about 2 minutes.
- Working one at a time, hold berries by stems and dip into matcha mixture to coat; let excess drip back into bowl. Place on a parchment-lined baking sheet and sprinkle with sesame seeds. (Depending on their size, you will be able to coat 15-20 berries.) Reheat matcha mixture if it starts to set before you have dipped all the berries. Chill dipped berries until shell is set, 20-25 minutes.
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- Melt 8 ounces of the white chocolate chips in a bowl over a double boiler or in the microwave. If using the microwave, melt for 30 second intervals, mixing the chocolate in between, until chips are fully melted.
- Dip each strawberry in the matcha chocolate and place on a baking sheet lined with parchment or a Silpat. Place in the refrigerator for about 15 minutes until the chocolate has hardened.
- Melt the other 3 ounces of chocolate chips in a small bowl using the same method as above. Dip the bottom tip of the matcha-covered strawberries in the white chocolate and place back on the baking sheet. Place in the refrigerator until the chocolate shell is hardened.
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- Wash strawberries and pat completely dry. Be sure there is no remaining water on strawberries.
- Add 2 inches water to a small saucepan and bring to simmer. Place a heat proof glass bowl on top of the pot, making sure the bottom of the bowl is not touching the water. Add vegan white chocolate, coconut oil and matcha powder to the bowl. Stir until melted and combined.
- Pierce the top of a strawberry (stem side) with a fork and dip onto chocolate twisting and rolling to coat. Place dipped strawberry on parchment lined tray and gently remove fork. Optional to sprinkle with candied sprinkles.
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4/5 (4)Estimated Reading Time 50 secsServings 15-20
- Stir white chocolate, oil, matcha, and salt in a medium heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water) until nearly smooth. Remove from heat; stir until chocolate is melted. Set into a larger bowl of ice water and chill, stirring constantly, until thickened and just starting to lose its sheen, about 2 minutes.
- Working one at a time, hold berries by stems and dip into matcha mixture to coat; let excess drip back into bowl. Place on a parchment-lined baking sheet and sprinkle with sesame seeds. (Depending on their size, you will be able to coat 15–20 berries.) Reheat matcha mixture if it starts to set before you have dipped all the berries. Chill dipped berries until shell is set, 20–25 minutes.
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- Add the chocolate, oil and matcha to the heat-proof bowl and sit over the saucepan of simmering water. Be careful that the bowl does not touch the surface of the water. Stir to combine ingredients. When the mixture looks quite smooth remove from the heat and stir until the chocolate is melted.
- Set the bowl into the larger bowl of iced water to chill, stirring constantly until the mixture thickens and becomes less glossy, 2-3 minutes.
- Next, take your strawberries and hold by the stem to dip into the matcha chocolate covering, making sure to coat each strawberry evenly. Place on the lined baking sheet and sprinkle with chosen toppings. Repeat until all berries have been coated. Chill the berries in the fridge for 20-30 minutes to set the matcha chocolate shell.
- Note: If the matcha mixture begins to harden before you are finished, gently reheat until it is loose enough to work with.
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