| For this recipe, you’ll need a Cuzen Matcha Maker. |
Decadent layers of textured dark chocolate and matcha.
by @3of3aesir, revised by Cuzen
Winner of our 2022 Cooking with Matcha award
Servings: 12-16
Active time: 1 hour
Bottom layer:
Ingredients
- ½ c butter
- ¼ c sugar
- 2 Matcha Maker powder shots with Signature Blend
- 1 egg, slightly beaten
- 1 tsp vanilla
- 2 c graham cracker crumbs or vanilla wafers
- 1 c shredded coconut, sweetened
- ½ c pecans or walnuts, coarsely chopped
Instructions
- Melt the butter in a saucepan over low heat.
- Stir the sugar and matcha powder together in a small bowl until combined. Add the dry mixture to the melted butter and stir over low heat.
- Whisk in a beaten egg, stirring continually until the mixture thickens, about 1 minute.
- Remove the egg from the heat and stir in vanilla, graham cracker crumbs, coconut, and chopped nuts. Mix well.
- Press firmly and evenly into an 8-inch square pan. Cover and refrigerate until firm, about 30 minutes.
Middle layer:
Ingredients
- ¼ c butter, room temperature
- 3 Matcha Maker powder shots with Signature Blend
- 2 c powdered sugar
- 2 tbsp custard or vanilla pudding powder
- 5 tbsp heavy cream
- 1 tsp vanilla
- Cream the butter with an electric mixer.
- In a separate bowl, sift matcha, powdered sugar and vanilla pudding powder. To make the filling, add the heavy cream, vanilla and dry ingredients to the butter and use the mixer to beat until fluffy. If the mixture is too thick, add another tablespoon of heavy cream. Spread the filling over the bottom layer and refrigerate until firm, 20-30 minutes.
Top layer:
Ingredients
- 2 tbsp butter
- 4 oz dark chocolate bar
Instruction
- Melt the chocolate and butter together in a saucepan or double boiler.
- Gently spread the mixture over the filling. Refrigerate.
Tips
- Score the top layer before refrigerating. This will make it easier to cut.
