Matcha White Chocolate Clusters (Printable)

Creamy white chocolate with matcha and cranberries formed into delicate clusters, perfect for a sweet bite.

# What You Need:

→ 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 - 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 white chocolate and coconut oil together over barely simmering water, stirring until smooth. Remove from heat.
03 - Sift matcha powder into the melted chocolate mixture and whisk thoroughly until pale green and uniform.
04 - Gently fold in dried cranberries and pistachios, ensuring even distribution.
05 - Drop heaping tablespoons of the mixture onto the prepared tray, spacing clusters slightly apart.
06 - Refrigerate clusters for at least 30 minutes until fully set and firm.
07 - Remove clusters from tray and store airtight in a cool place.

# Expert Advice:

01 -
  • Quick treat or elegant dessert
  • Fusion dessert that is vegetarian and gluten-free
02 -
  • Substitute half the pistachios with roasted pumpkin seeds or chopped almonds for added crunch
  • Use vegan white chocolate and dairy-free cranberries for a vegan version
03 -
  • Ensure the white chocolate mixture is smooth before adding matcha powder to avoid lumps
  • Use parchment paper to prevent sticking and make cluster removal easier
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