Step-by-Step Recipe: Matcha Truffles
Tuesday, February 12, 2013 
I'm back in the kitchen with Queenie, my cooking/baking guru. Just in time for Valentine's Day, she made Matcha Truffles with a sprinkle of red from freeze-dried raspberries. Intense flavors from the raspberry and outer coating of matcha go perfectly with the smooth and rich matcha white chocolate.
INGREDIENTS:
10oz white chocolate (we used bulk white chocolate from WholeFoods)
1/3 cup heavy cream
3/4 teaspoon matcha + more for coating (like this one)
1/8 teaspoon salt
2 tablespoon unsalted butter
2 teaspoon of hot water (if needed)
Freeze dried raspberries
EQUIPMENT:
Silicone ice cube tray
Piping bag or small plastic storage bag
Strainer to sift the matcha
1. In a saucepan, warm the heavy cream (1/3 cup) and butter (2 tablespoons) on low heat just so the butter can melt. Add salt (1/8 teaspoon).
2. Slowly add the warm cream mixture to the matcha (3/4 teaspoon) and whisk or stir until there aren't any lumps. It'll also help if you sift the matcha first. Set aside.
3. Rough chop the white chocolate (10oz) and put into a large stainless steel or glass bowl.
4. 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.
5. Once the chocolate has melted completely, take the bowl off the pot and pour in the matcha cream into the chocolate. Mix well.
6. If the chocolate starts to separate or look grainy (see photo above), add in a tablespoon of hot water and the chocolate mixture/ganache will come back together. Add another tablespoon if needed.
The photo above shows what the ganache should look like.
7. Pour the ganache into a piping bag or a plastic storage bag. Queenie uses a large mug to hold the piping bag to hold it upright while pouring.
8. Pipe the ganache into silicone molds. This recipe makes about 20 cubes with each ice cube tray.
9. To get a smooth and even surface, scrape off the top of the mold.
10. Put the molds into the fridge for about 4-5 hours to solidify the ganache.
11. Once solidified, carefully pop the cubes of ganache out of the molds.
12. 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.
MATCHA TRUFFLES
Makes about 25 truffles
INGREDIENTS
10oz white chocolate (we used bulk white chocolate from WholeFoods)
1/3 cup heavy cream
3/4 teaspoon matcha + more for coating (like this one)
1/8 teaspoon salt
2 tablespoon unsalted butter
2 teaspoon of hot water (if needed)
Freeze dried raspberries
EQUIPMENT
Silicone ice cube tray
Piping bag or small plastic storage bag
Strainer to sift the matcha
DIRECTIONS
1. In a saucepan, warm the heavy cream (1/3 cup) and butter (2 tablespoons) on low heat just so the butter can melt. Add salt (1/8 teaspoon).
2. Slowly add the warm cream mixture to the matcha (3/4 teaspoon) and whisk or stir until there aren't any lumps. It'll also help if you sift the matcha first. Set aside.
3. Rough chop the white chocolate (10oz) and put into a large stainless steel or glass bowl.
4. 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.
5. Once the chocolate has melted completely, take the bowl off the pot and pour in the matcha cream into the chocolate. Mix well.
6. If the chocolate starts to separate or look grainy (see photo above), add in a tablespoon of hot water and the chocolate mixture/ganache will come back together. Add another tablespoon if needed.
7. Pour the ganache into a piping bag or a plastic storage bag. Queenie uses a large mug to hold the piping bag to hold it upright while pouring.
8. Pipe the ganache into silicone molds. This recipe makes about 20 cubes with each ice cube tray.
9. To get a smooth and even surface, scrape off the top of the mold.
10. Put the molds into the fridge for about 4-5 hours to solidify the ganache.
11. Once solidified, carefully pop the cubes of ganache out of the molds.
12. 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.
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Also made by Queenie: Earl Grey Salted Caramels, Mini Matcha Madeleines, Mini Victoria Sponge Cake, Small Batch Jam, Easy Scones
21 Comments | Share Article | Labels: chocolate, dessert, matcha, raspberry, recipe, step-by-step, sweets 
Reader Comments (21)
Wow. That's too pretty to eat ! *sigh.. If only I could taste this now ! And just by looking at these photos it made me relax after a long busy day at work. :)
Awww, that's so nice to hear, Greensummer! They were *almost* too pretty to eat.
These truffles are so easy to make! Wow, I would like to try these for sure!!
Hi! I stumbled upon your blog via Foodgawker... I love green tea. These look so yummy and beautifully presented too. I'm definitely going to try this.
Love this!!! Another idea of what to make with my left over matcha powder. Is the matcha taste strong or subtle?
Hi Purabi, go ahead and give them a try. The hardest part is waiting for truffle to solidify.
Hi MJ, happy you found my blog! Hope you enjoy making it!
Hi cooking.eating.carousing, the matcha is subtle when it's mixed with the white chocolate, but strong when it's used to powder the truffle.
So am going to try to make these and with white chocolate. I will wait for the after Valentine's Day chocolate sale* since I prefer darker chocolates. Is there any chance that these can be delivered?
* http://www.nypl.org/blog/2013/02/13/anti-valentine-join-club (ht Teri Tynes)
Hi notesontea, HAHA, I didn't know that they even had chocolate sales!
Hi,
Do you think I could use frozen strawberries instead? (Thus recipe is making me froth at the mouth!)
Hi K, frozen strawberries might be a bit of problem since it'll get wet as it sits on the matcha powder. I think it'll get messy pretty quickly.
Yay!! I'm always so happy to see when someone uses a scale. I mean, enough with just the cup measurements, am I right?!
Now about you!! Your photos are brilliant. This recipe...totally rocking. I don't see freeze dried raspberries used very often. Kudos for this post!
Hi Anjo, thanks so much for the compliments! Unfortunately I can't take all the credit since this recipe was created by my friend Queenie. I'll let her know how much you love it! She also had the brilliant idea to use the freeze-dried raspberries.
Lovely post; in the true essence of Japan
Thanks so much, Meena!
After seeing these amazing pictures, I couldn't stop trying this recipe myself. Thank you so much, they were delicious. I also tried another variation by using fresh black sesame powder, I think that was also pretty good. Unfortunately, I couldn't find raspberries, so I used strawberries instead.
Hi Teasenz, happy to hear you made and enjoyed them! Mmmm, the black sesame sounds amazing.
I tried this wonderful recipe and loved it! My first time working with matcha. Thanks for the inspiration! I've posted my experience on my blog: http://muchamunch.com/2013/04/09/white-chocolate-matcha-truffles/
MJ, your truffles came out looking delicious!
What a wonderful color!
Agree, Medeja!