Matcha White Chocolate Cranberry (Printable)

Creamy white chocolate infused with matcha and dotted with tangy dried cranberries makes a delightful treat.

# What You'll 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 - Melt white chocolate and coconut oil together in a heatproof bowl over a saucepan of barely simmering water, stirring until smooth. Remove from heat.
03 - Sift matcha powder into the melted mixture and whisk thoroughly until uniformly pale green.
04 - Gently fold dried cranberries and pistachios (if using) into the matcha-chocolate blend, ensuring even distribution.
05 - Drop heaping tablespoons of the mixture onto the prepared tray spaced slightly apart to create clusters.
06 - Refrigerate for at least 30 minutes until clusters are fully set and firm.
07 - Remove set clusters from tray and keep in an airtight container stored in a cool environment.

# Expert Tips:

01 -
  • Quick and easy to prepare
  • Vegetarian and gluten-free
02 -
  • Use vegan white chocolate and dairy-free cranberries for a vegan version
  • Substitute half the pistachios with roasted pumpkin seeds or chopped almonds for added crunch
03 -
  • Use a double boiler to gently melt chocolate without burning it
  • Ensure clusters are spaced to prevent sticking together
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