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Matcha (Green Tea) Truffles Recipe

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4.3 from 24 reviews

Delight in these luxurious Matcha (Green Tea) Truffles, combining smooth white chocolate ganache infused with vibrant matcha powder and a hint of butter. Coated with more matcha and topped with tangy freeze-dried raspberries, these elegant treats offer a perfect balance of creamy sweetness and earthy bitterness, ideal for sophisticated dessert lovers.

Ingredients

Ganache

  • 10 oz white chocolate, roughly chopped
  • 1/3 cup heavy cream
  • 2 tablespoons unsalted butter
  • 3/4 teaspoon matcha powder, sifted (plus more for coating)
  • 1/8 teaspoon salt
  • 2 teaspoons hot water, divided (if needed)

Topping

  • Freeze-dried raspberries, crushed

Instructions

  1. Warm Cream and Butter: In a saucepan over low heat, gently warm the heavy cream and unsalted butter together until the butter melts completely. Add the salt and stir to combine. Be careful not to boil the mixture, just warm it enough to melt the butter.
  2. Mix Matcha with Cream: Slowly pour the warm cream and butter mixture into the sifted matcha powder while whisking continuously until smooth and lump-free. Set this vibrant matcha cream mixture aside.
  3. Melt White Chocolate: Place the chopped white chocolate in a large stainless steel or glass bowl. Bring about four cups of water to a boil in a pot, then turn off the heat. Place the bowl over the pot to create a double boiler and gently melt the chocolate, stirring occasionally with a spatula until smooth and fully melted.
  4. Combine Chocolate and Matcha Cream: Remove the bowl from heat and gradually pour the matcha cream into the melted white chocolate. Stir thoroughly to incorporate the matcha mixture into the ganache evenly.
  5. Fix Ganache Texture if Needed: If the ganache becomes grainy or starts to separate, slowly add a tablespoon of hot water and stir vigorously to bring it back together. Add a second tablespoon of hot water if necessary to achieve a glossy, smooth consistency.
  6. Pipe into Molds: Transfer the ganache into a piping bag or a resealable plastic storage bag with a corner snipped off. Pipe the ganache into silicone molds, filling each cavity. Use a dough scraper or a flat spatula to level off and smooth the tops for an even surface.
  7. Chill to Set: Refrigerate the molds for 4 to 5 hours or until the ganache is completely solidified.
  8. Unmold and Coat: Carefully pop the matcha truffle cubes out of the silicone molds. On a plate, sift additional matcha powder and roll each ganache cube in it to coat. Sprinkle crushed freeze-dried raspberries over the coated truffles for a decorative and flavorful finish.
  9. Storage: Keep the truffles refrigerated as they melt easily at room temperature. Serve chilled for best texture and flavor.

Notes

  • Sifting matcha powder before mixing helps prevent clumps for a silkier ganache.
  • If the ganache appears grainy, adding hot water gradually helps restore smoothness without altering the flavor.
  • Use a silicone mold for easy removal of delicate truffles.
  • Freeze-dried raspberries add a tart contrast and a beautiful pop of color.
  • Store truffles in an airtight container in the refrigerator and consume within one week for peak freshness.

Find it online: https://justsosavory.com/matcha-green-tea-truffles-recipe/