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.
I made these and a chocolate version last year. These really let the matcha flavor shine. I’ll be making these again and again
Great post- I have got to make these soon! I don’t have a silicone ice cude tray, or an ice cube tray of any sort. Could I just chill the entire mixture and spoon it out? Or would pouring it into a baking pan, chilling, and then cutting work better? Thanks!
Hi Kate, you can totally chill the entire mixture and spoon or cut it into smaller pieces. Spooning it will be messier than cutting it from a block from a baking pan that has been chilled.
Another Beautiful Recipe using matcha. Too bad there isn’t enough healthy days in the month for this recipe by I could definitely see myself sneaking on in tonight hehe
Can one add something like soya flour to the mixture as i find most chocolate a bit sweet for my liking and would like to dampen down the sweetness a bit… or would that ruin the texture?
Hi Bish, according to Queenie who came up with the recipe, since there isn’t any flour in the recipe it’ll be odd to add the soya flour as it may change the texture.
How fun! I like to make truffle recipe at home in free time. By visiting your blog, I have got a new idea about truffle food!!!
Nice solution, batsheva! Happy it worked out well for the bake sale!
Just made these for a charity bakesale. I made three recipes. They look beautiful! Thanks for this great blog!
It did get a little grainy but instead of adding the hot water, I just put the bowl over the pot of hot water and it did the trick.
Hi Jesse, glad it turned out well for you, even with the adjustments! 10/10!!! The piping set was just to make sure things didn't get too messy and to help with getting the matcha chocolate into the corners of the ice cube tray. I'm not much of a fan of white chocolate either, but it really brought out the matcha flavor. The raspberry green tea idea sound fantastic! Thanks so much for trying out the recipe and for your comment & tips!
I made these for Valentine's Day this year and these are delicious! They were very easy and quick to prepare. Here are a couple of minor problems I had: 1) I could not find any silicone ice cube trays so used a regular one and used a plastic knife to loosen them. They were a little rough around the edges but not bad. In future if I cannot find the silicone ones I may try spraying the trays lightly with baking spray. 2) My tray held 14 cubes and I just had enough for that one tray and these were not quite flush with the top of the tray. So I would likely double this recipe if making for many people. 3) I do not have a professonal piping set so used a plastic bag. While this was excellent tip, I am not adept at piping and believe the ganache would have been just as easily spooned into the tray. 4) Finally, I could not find freeze dried raspberries so used frozen and right before serving I crumbled the frozen berry over the truffle but this could not sit long or the berry would melt and juice would flow over the truffle.
The ganache came togethe beautifully. The flavour for these truffles is devine. I am not a huge white chocolate fan but the matcha cut through the sweetness beautifully. Everyone I gave one to – even my fussy mother and sister really liked them. My boyfriend rated these at 9.75/10 and I gave them 10/10! I will definately be making these again and may try using a heart shaped mold next Valentines. I may also try steeping a raspberry green tea teabag in the cream mixture first as the green tea raspberry flavor was excellent. I recommend these to anyone reading this as it truly is an easy recipe and one worth trying.
Agree, Medeja!