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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- 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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