Matcha Truffles
Updated Mar 03, 2026
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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 melts in your mouth.
Matcha Truffles
So rich and creamy, these matcha truffles made from Japanese green tea powder are the perfect little chocolate treat.
Ingredient Notes
- Matcha: For recipes where there are more than 4 ingredients, you don’t need to spend a lot for matcha. Look to spend $25-35 a tin.
- White chocolate: This is the main ingredient to make the truffle.
- Heavy cream
- Unsalted butter
- Salt
- Freeze dried raspberries
For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.
Step-by-Step Instructions
Step 1: In a saucepan, combine heavy cream and butter on low heat just so the butter can melt. Add salt.
Step 2: Slowly add the warm cream mixture to sifted matcha and whisk or stir until there aren’t any clumps. Set aside.
Step 3: Rough chop the white chocolate and put into a large stainless steel or glass bowl.
Step 4: Put about 4 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.
Step 5: Once the chocolate has melted completely, take the bowl off the pot and pour in the matcha cream into the chocolate. Mix well.
Step 6: 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. The photo above shows what it should look like.
Step 7: Pour the ganache into a piping bag or a plastic storage bag. Use a large mug to hold the piping bag to hold it upright while pouring.
Step 8: Pipe the ganache into small cube silicone molds. This recipe makes about 20 cubes with each ice cube tray.
Step 9: To get a smooth and even surface, scrape off the top of the mold using a dough scraper.
Step 10: Put the silicone molds into the refrigerator for about 4-5 hours to solidify the ganache. Once solidified, carefully pop the cubes of ganache out of the molds.
Step 11: Sift some matcha onto a plate and coat each cube of ganache. Crush some freeze-dried raspberries on the same plate and sprinkle on top.
Enjoy!
Related
- The Original Matchamisu = Matcha Tiramisu
- Matcha Banana “Ice Cream”
- Matcha Hot Chocolate
- Matcha (Green Tea) Pancakes
- Mini Matcha Mille Crepe Cake
If you tried this Matcha Truffles recipe, please leave a ⭐⭐⭐⭐⭐ star rating and let me know how you like it in the comments below.
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
- 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 small cube 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a wonderful color!
MJ, your truffles came out looking delicious!
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: https://muchamunch.com/2013/04/09/white-chocolate-matcha-truffles/
Hi Teasenz, happy to hear you made and enjoyed them! Mmmm, the black sesame sounds amazing.
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.
Thanks so much, Meena!
Lovely post; in the true essence of Japan
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.
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 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.