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+ servings
Matcha truffles

Matcha (Green Tea) Truffles

Author: Jee Choe
These matcha truffles are easy to make and completely adorable.
4.9 from 9 votes
Course Tea Recipes
Yield25 truffles


  • 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


  • 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.


Recipe by Queenie Fok for Oh, How Civilized
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