Black Sesame Matcha Cups from Underground Culinary Lab

Makes 12

Equipment

• 12 cup muffin tin
• 12 patty pans
• Small mixing bowl
• Small glass bowl
• Small saucepan
• Sieve

Ingredients

• 5 tbsp black sesame powder
• 1 tbsp agave nectar
• 1 tbsp water
• 150 white chocolate
• 1 ½ tsp Matcha Live Longer green tea powder
• Toasted black sesame seeds, to garnish

Instructions

1. Line your muffin tin with patty pans and set aside.
2. Mix together the sesame seeds, agave and water in a small bowl.
3. Divide the mixture into quarters and then thirds before rolling into 12 evenly sized discs.
4. Fill your saucepan with about an inch of water and bring to a gentle simmer over medium-low heat.
5. Break your chocolate into a glass bowl and place over the saucepan, making sure the water doesn’t reach the bottom of the bowl.
6. Sift in your Matcha powder and stir through until evenly mixed.
7. Pour a little bit of the Matcha chocolate into the base of each patty pan, top with a sesame disc, pressing down slightly, then pour over enough Matcha chocolate to cover.
8. Tap the muffin tin on the bench to create a smooth top on the Matcha cups and then sprinkle with a few toasted black sesame seeds.
9. Transfer the muffin tin to the fridge for a couple of hours until set, remove the Matcha cups, serve and enjoy.