Matcha Green Tea Truffles

Matcha Green Tea Truffles

The Spruce / Julia Hartbeck

Prep: 25 mins
Cook: 75 mins
Total: 100 mins
Servings: 50 servings
Nutrition Facts (per serving)
134 Calories
9g Fat
14g Carbs
1g Protein
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Nutrition Facts
Servings: 50
Amount per serving
Calories 134
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 26%
Cholesterol 9mg 3%
Sodium 24mg 1%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 0%
Total Sugars 13g
Protein 1g
Vitamin C 0mg 1%
Calcium 47mg 4%
Iron 0mg 0%
Potassium 67mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These matcha green tea truffles are as beautiful as they are delicious. Matcha green tea powder gives the truffles a light, delicate flavor and a beautiful light green color. We like to dust the tops with a little more matcha powder to increase the flavor and make a bold statement.

Ingredients

  • 1 1/4 teaspoons matcha powder, plus more for decorating

  • 1/2 cup (4 ounces) heavy cream, or whipping cream

  • 1 pound  white chocolate, finely chopped (about 2 2/3 cups)

  • 2 tablespoons unsalted butter, at room temperature

  • 1 pinch salt

  • 1 1/2 pounds white candy coating

Steps to Make It

Note: While there are multiple steps to this recipe, this truffle dessert is broken down into workable categories to help you better plan for preparation and assembly.

Make the Ganache

  1. Gather the ingredients.

    Ganache ingredients

    The Spruce / Julia Hartbeck

  2. Sift the matcha, using a fine wire mesh sifter, into a small bowl and set aside for now.

    matcha sifted into a bowl

    The Spruce / Julia Hartbeck

  3. Pour the cream into a small saucepan, and place the pan over medium heat.

    cream in a saucepan

    The Spruce / Julia Hartbeck

  4. While the cream warms up, pour the chopped white chocolate into a medium microwave-safe bowl and microwave for 45 seconds, until the chocolate starts to melt.

    white chocolate in a bowl

    The Spruce / Julia Hartbeck

  5. Heat the cream until it is at a simmer—bubbles should just start appearing on the sides of the pan, but do not bring the cream to a boil.

    cream in a saucepan

    The Spruce / Julia Hartbeck

  6. Once at a simmer, remove the pan from the heat, add the sifted matcha powder, and whisk well until the matcha dissolves.

    matcha and cream in a saucepan

    The Spruce / Julia Hartbeck

  7. Pour the hot cream over the white chocolate, and whisk well until the chocolate melts and your mixture is smooth and shiny.

    matcha mixture, cream and white chocolate in a bowl

    The Spruce / Julia Hartbeck

  8. Add the room temperature butter and a pinch of salt, and whisk until they are completely incorporated. 

    matcha mixture in a bowl

    The Spruce / Julia Hartbeck

  9. Press a layer of cling wrap on top of the ganache and refrigerate it until it is firm enough to roll, about 2 hours.

    ganache in a bowl covered with plastic wrap

    The Spruce / Julia Hartbeck

Rolling the Truffles

  1. To roll the truffles, use a small candy scoop or spoon to form 1-inch balls of ganache.

    ganache in a bowl, candy scoop

    The Spruce / Julia Hartbeck

  2. Dust your hands lightly with powdered sugar and roll the truffle between your palms to get it round.

    ganache ball rolled in powdered sugar

    The Spruce / Julia Hartbeck

  3. Place the truffle on a baking sheet lined with parchment or waxed paper, and continue until you have rolled all the truffles into balls. If the truffles have gotten soft, return them to the refrigerator for 10-15 minutes so they can firm up again.

    ganache balls on a parchment paper lined baking sheet

    The Spruce / Julia Hartbeck

  4. Melt the white candy coating in a bowl in the microwave, stirring after every 30 seconds to prevent overheating.

    melted candy coating in a bowl

    The Spruce / Julia Hartbeck

  5. Using dipping tools or a fork, dip a truffle in the white coating until it's submerged, then remove it from the coating and let the excess drip back into the bowl.

    ganache balls dipped into candy coating

    The Spruce / Julia Hartbeck

  6. Place it back on the baking sheet, and while the coating is still wet, sift a little matcha over the top so it has a light dusting of powder. Repeat with the remaining truffles.

    Matcha Green Tea Truffles on a parchment paper lined baking sheet

    The Spruce / Julia Hartbeck

Tip

  • For the best taste and texture, serve these truffles at room temperature. Store them in an airtight container in the refrigerator for up to two weeks.