Matcha (Green Tea) Truffles

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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

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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)

Matcha white chocolate

This post contains affiliate links. 

What We Used to Make These Matcha Truffles

Matcha chocolate

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.

Green tea chocolates

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

Matcha white chocolate

Rough chop the white chocolate and put into a large stainless steel or glass bowl.

Matcha chocolate

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.

Matcha truffles

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”

Green tea truffles

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.

Matcha truffles

The photo above shows what the ganache should look like.

How to make matcha truffles

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

Matcha chocolate truffles

Pipe the ganache into silicone molds. This recipe makes about 20 cubes with each ice cube tray.

Matcha chocolate truffles

To get a smooth and even surface, scrape off the top of the mold using a dough scraper.

Matcha green tea truffles

Put the silicone molds into the fridge for about 4-5 hours to solidify the ganache.

How to make matcha chocolate

Once solidified, carefully pop the cubes of ganache out of the molds.

RELATED: Mini Matcha Madeleines

Green tea chocolate

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

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Matcha truffles
4.88 from 16 votes

Matcha (Green Tea) Truffles

By: Oh, How Civilized
These matcha truffles are easy to make and completely adorable.
Yield: 25 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

Recipe by Queenie Fok for Oh, How Civilized

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Tea Recipes
Tried this recipe?Mention @ohhowcivilized or tag #ohhowcivilized!

About Jee Choe

Welcome! I'm a certified Tea Sommelier and a self-proclaimed bubble tea and iced tea master. I'm all about making tea EASY and DELICIOUS.

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32 Comments

  1. Hi Teasenz, happy to hear you made and enjoyed them! Mmmm, the black sesame sounds amazing.

  2. 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.

  3. 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.

  4. 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!

  5. 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.