Green Tea & White Chocolate Strawberries

Want a break from the typical green tea ice cream served for after sushi dessert? Try these refreshing strawberries. Matcha, green tea powder, is mixed with white chocolate for a unique treat. After the berries are dipped, a sprinkling of crystallized ginger or toasted almonds add to the presentation. This application also works well with small, whole pears.

Green Tea & White Chocolate Strawberries
Yields 1 dozen large berries

12 large, blemish free strawberries
1/2 cup white chocolate, or white candy coating, roughly chopped
1/2 tsp (or more to taste) Matcha, green tea powder
1 TBSP finely chopped crystallized ginger, or toasted almonds

waxed paper

For best results, wash strawberries only moments before dipping. Dry strawberries completely with paper towels. (Water will cause melted white chocolate to seize.)

To melt white chocolate, place in a microwave safe bowl. Microwave on HIGH in 30 second intervals, stirring until white chocolate just begins to melt. Whisk in green tea powder.

Dip strawberries in green tea and white chocolate mixture, allowing excess to drip back into bowl. Place strawberry on waxed paper and sprinkle immediately with crystallized ginger or nuts. Continue until all strawberries are complete.

Allow chocolate to harden at room temperature, about 10 – 15 minutes. To speed up the process, place berries in refrigerator for 5 minutes. Remove promptly to prevent condensation.

Store finished strawberries at room temperature for up to 4 hours. Delicious with gingerbread cupcakes (without the green tea glaze) or chocolate ice cream.