Matcha White Chocolate Cranberry (Printer-friendly)

Creamy white chocolate blends with matcha and dried cranberries for a quick, elegant cluster treat.

# What You'll Need:

→ Chocolate Base

01 - 10.6 oz high-quality white chocolate, chopped
02 - 1 tbsp coconut oil

→ Flavor and Mix-Ins

03 - 2 tsp culinary grade matcha powder
04 - 2.8 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 over a saucepan of barely simmering water using a double boiler, stirring until smooth. Remove from heat.
03 - Sift in the matcha powder and whisk thoroughly until the mixture is uniform pale green.
04 - Gently fold in the dried cranberries and pistachios, ensuring even distribution.
05 - Drop heaping tablespoons of the mixture onto the prepared tray, spacing clusters slightly apart.
06 - Refrigerate for at least 30 minutes until clusters are 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 option
  • Elegant and delicious dessert
02 -
  • For added crunch, substitute half the pistachios with roasted pumpkin seeds or chopped almonds
  • Use vegan white chocolate and dairy-free cranberries for a vegan version
03 -
  • Ensure chocolate is melted gently to avoid burning
  • Use high-quality matcha powder for best flavor
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