This is a special treat for Matcha lovers. I just combined Soft Matcha Chocolate with Sweet Biscuit base that I often use for Cheesecake. Today I used Arnott’s Choc Ripple Biscuits for the base. As it has a strong flavour, Soft Matcha Chocolate also needs a strong flavour. That’s why I added extra Matcha Powder. I first thought it would be too bitter, but 1 tablespoon was a right amount.
Cake Tin
10cm x 15cm OR similar size Container
*Note: Slightly larger container is fine. The slices would be slightly thinner.
Ingredients
Base
100g Sweet Biscuits *Today I used Arnott’s Choc Ripple Biscuits
50g Butter *melted
*Note: Very dry low-fat biscuits might need more moisture. Add a small amount of Cream or Milk if required.
Soft Matcha Chocolate
180g (OR 200g) White Chocolate *broken into small pieces OR coarsely chopped
80ml Thickened Cream
1 tablespoon (15g) Unsalted Butter *optional, but recommended
1 tablespoon Matcha Powder *plus extra for dusting
Method
- Line the base and sides of 10cm x 15cm OR similar size Container with baking paper.
- For the base, mix finely crumbled Biscuit and melted Butter until moist crumbs. Place the crumbs into the container and press firmly over the base. Leave it in the fridge while you are making Soft Matcha Chocolate.
- Place White Chocolate, Cream and Butter in a heat-proof bowl, microwave for 1 minute, and whisk until smooth. Heat extra time if required. *Note: This process can be done using a saucepan.
- Sift in Matcha Powder and mix until well combined. Pour the mixture over the base, cover with a lid or food warp, and leave it in the fridge until set.
- When Soft Matcha Chocolate is completely set, dust with some Matcha Powder, and cut into small bite-size pieces. *Note: When you cut, clean the knife frequently.
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