Matcha (Green Tea) Truffles
on Feb 12, 2017, Updated Jun 20, 2020
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Chocolate on the inside and covered with matcha green tea on the outside, these matcha truffles are easy to make and completely adorable.
Matcha Truffles
So rich and creamy, these matcha truffles made from Japanese green tea powder are the perfect little chocolate treat.
Intense flavors from the raspberry and outer coating of matcha go perfectly with the smooth and rich matcha green tea white chocolate.
RELATED: What is Matcha? (All Your Matcha Questions, Answered)
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What We Used to Make These Matcha Truffles
- Matcha
Look to spend $15 – $30. - White chocolate
- Heavy cream, unsalted butter
- Salt: This salt is beyond amazing. Like, this will make everything you make taste SO SO GOOD.
- Freeze dried raspberries
- Silicone ice cube tray
- Dough scraper
- Piping bag
- Mesh strainer
How to Make Matcha Truffles, Step-by-Step
In a saucepan, warm heavy cream and butter on low heat just so the butter can melt. Add salt.
Slowly add the warm cream mixture to the sifted matcha and whisk or stir until there aren’t any clumps. Set aside.
RELATED: Strawberry Matcha Chocolate Bark
Rough chop the white chocolate and put into a large stainless steel or glass bowl.
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.
Once the chocolate has melted completely, take the bowl off the pot and pour in the matcha cream into the chocolate. Mix well.
RELATED: Matcha Banana “Ice Cream”
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 of water if needed.
The photo above shows what the ganache should look like.
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.
RELATED: Matchamisu = Matcha + Tiramisu
Pipe the ganache into silicone molds. This recipe makes about 20 cubes with each ice cube tray.
To get a smooth and even surface, scrape off the top of the mold using a dough scraper.
Put the silicone molds into the fridge for about 4-5 hours to solidify the ganache.
Once solidified, carefully pop the cubes of ganache out of the molds.
RELATED: Mini Matcha Madeleines
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 (Green Tea) Truffles
Ingredients
- 10 oz white chocolate, we used bulk white chocolate from WholeFoods
- 1/3 cup heavy cream
- 2 tablespoon unsalted butter
- 2 teaspoon of hot water, if needed
- 3/4 teaspoon matcha + more for coating
- 1/8 teaspoon salt
- Freeze dried raspberries
Instructions
- In a saucepan, warm the heavy cream and butter on low heat just so the butter can melt. Add salt.
- 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.
- Rough chop the white chocolate and put into a large stainless steel or glass bowl.
- 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.
- 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.
- Pour the ganache into a piping bag or a plastic storage bag. Pipe the ganache into silicone molds. To get a smooth and even surface, scrape off the top of the mold with a dough scraper.
- 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.
- 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.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,
Do you think I could use frozen strawberries instead? (Thus recipe is making me froth at the mouth!)
Hi notesontea, HAHA, I didn't know that they even had chocolate sales!
* https://www.nypl.org/blog/2013/02/13/anti-valentine-join-club (ht Teri Tynes)
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?
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.
These truffles are so easy to make! Wow, I would like to try these for sure!!
Love this!!! Another idea of what to make with my left over matcha powder. Is the matcha taste strong or subtle?
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.
Awww, that's so nice to hear, Greensummer! They were *almost* too pretty to eat.
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. 🙂