Soft chocolate centers coated in vibrant matcha make these truffles an elegant, melt-in-your-mouth treat that’s simple to prepare.
Matcha Truffles
Rich and creamy, these matcha truffles use Japanese green tea powder to add a delicate, earthy flavor to a white chocolate ganache.
Ingredient Notes
- Matcha: For recipes with multiple ingredients you don’t need ceremonial-grade matcha; a good quality culinary matcha in the $25–$35 range works well.
- White chocolate: This is the base of the ganache and provides the creamy sweetness.
- Heavy cream: Adds richness and creates a smooth ganache.
- Unsalted butter: Gives the ganache a glossy finish.
- Salt: Enhances flavor balance.
- Freeze-dried raspberries: Crushed for a bright, crunchy garnish.
For exact ingredient amounts and full instructions, see the recipe card below.
Step-by-Step Instructions
Step 1: Warm the heavy cream and butter together over low heat just until the butter melts. Stir in the salt.
Step 2: Sift the matcha to remove clumps, then slowly whisk the warm cream into the matcha until smooth. Set aside to cool slightly.
Step 3: Roughly chop the white chocolate and place it in a heatproof bowl.
Step 4: Bring about 4 cups of water to a boil, then turn off the heat. Set the bowl of chocolate over the pot (double-boiler method) and let the chocolate melt gently, stirring occasionally until smooth.
Step 5: Remove the bowl from the heat and pour the matcha cream into the melted white chocolate. Stir until fully combined into a smooth ganache.
Step 6: If the ganache appears grainy or separated, stir in 1 tablespoon of hot water; this should bring it back together. Add another tablespoon if necessary.
Step 7: Transfer the warm ganache into a piping bag or a resealable plastic bag with a corner snipped off. Use a cup to hold the bag upright while you fill it.
Step 8: Pipe the ganache into small silicone cube molds. This batch fills about one standard ice cube tray (roughly 20 cubes).
Step 9: Level the tops by scraping a dough scraper or offset spatula across the mold for a smooth finish.
Step 10: Chill the molds in the refrigerator for 4–5 hours until the ganache is firm. Gently pop the truffle cubes from the molds when set.
Step 11: Sift extra matcha onto a plate and roll each cube to coat. Crush freeze-dried raspberries and press or sprinkle them on top for a bright finish.
Store truffles refrigerated and enjoy chilled—these melt easily at room temperature.
Related
- The Original Matchamisu = Matcha Tiramisu
- Matcha Banana “Ice Cream”
- Matcha Hot Chocolate
- Matcha (Green Tea) Pancakes
- Mini Matcha Mille Crepe Cake
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Matcha Truffles
Ingredients
- ⅓ cup heavy cream
- 2 tablespoons unsalted butter
- ⅛ teaspoon salt
- 1 teaspoon matcha , + 2 teaspoons more for coating
- 10 ounces white chocolate
- 2 teaspoons hot water, if needed
- 2 tablespoons Freeze-dried raspberries
Instructions
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In a saucepan, warm the heavy cream and butter on low heat just so the butter can melt. Add salt.
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Slowly add the warm cream mixture to the matcha and whisk or stir until there aren’t any clumps. It’ll also help if you sift the matcha first. Set aside.
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Rough chop the white chocolate and put into a large stainless steel or glass bowl.
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Put about four cups of water in a pot to boil. After the water comes to a boil, turn off the heat and place the bowl of chocolate on the pot for the chocolate to melt slowly. Stir occasionally with a spatula.
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Once the chocolate has melted completely, take the bowl off the pot and pour in the matcha cream into the chocolate. Mix well.
If the chocolate starts to separate or look grainy, add in a tablespoon of hot water and the chocolate mixture/ganache will come back together. Add another tablespoon of water if needed.
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Pour the ganache into a piping bag or a plastic storage bag. Pipe the ganache into small cube silicone molds. To get a smooth and even surface, scrape off the top of the mold with a dough scraper.
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Put the molds into the fridge for about 4-5 hours to solidify. Once solidified, carefully pop the cubes of ganache out of the molds.
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Sift some matcha on a plate and coat each cube of ganache. Crush some freeze-dried raspberries on the same plate and sprinkle on top.
Keep it refrigerated. It melts easily.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.