Matcha White Chocolate Truffles
Creamy white chocolate truffles infused with ceremonial matcha—vibrant green, melt-in-your-mouth, and impossible to eat just one.
These truffles capture matcha's essence in the most indulgent way possible. The bittersweet vegetal notes of ceremonial matcha cut through the sweetness of white chocolate, creating a balanced confection that's rich but never cloying.
Quality matters enormously here. Use ceremonial-grade matcha for its vibrant green color and smooth, umami-rich flavor. Culinary-grade matcha will taste bitter and chalky in this delicate application.
The ganache comes together in minutes—warm cream, melted white chocolate, and sifted matcha whisked into a silky emulsion. Chilling firms it just enough to roll into balls, which get a final dusting of matcha for that striking green finish.
These truffles make an elegant gift or dinner party treat. Store them in the fridge and bring to room temperature 10 minutes before serving—that's when the texture hits its perfect creamy-but-firm sweet spot.
Ingredients
- 200g white chocolate, finely chopped
- 80 ml heavy cream
- 2 tsp ceremonial-grade matcha powder, sifted
- 1 tbsp unsalted butter, softened
- Extra matcha powder for dusting
- Pinch of sea salt
How to make it
- 1Place chopped white chocolate in a heatproof bowl. Heat cream in a small saucepan until just simmering (do not boil).
- 2Pour hot cream over chocolate. Let sit 1 minute, then stir from the center outward until completely smooth.
- 3Sift in 2 tsp matcha powder and add the pinch of sea salt. Whisk until evenly incorporated—the ganache should be a uniform pale green.
- 4Stir in softened butter until melted and smooth. Cover with plastic wrap touching the surface.
- 5Refrigerate 2–3 hours until firm enough to scoop. Roll into small balls (about 1 tbsp each) with clean hands.
- 6Roll each truffle in sifted matcha powder. Store in an airtight container in the fridge for up to 5 days.
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