Chocolate Matcha Truffles
Creamy matcha filling covered in rich dark chocolate. These Chocolate Matcha Truffles are indulgent and so easy to make!
If you’re tired of seeing all my matcha recipes, I’m sorry. The matcha inspiration just kept coming! But I think I will be cooling it with the matcha desserts after this. These candies are really fun to make and might look a little fancy but I promise they are easy! Chocolate and matcha go together quite nicely, as evidenced by my chocolate cupcakes with matcha buttercream. These candies are no exception. The centers are creamy and rich and so is the chocolate that surrounds them. Let’s make them!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients
Chocolate matcha truffles
- Matcha green tea powder (affiliate link)
- Sweetened condensed milk (you can also use coconut condensed milk to make these dairy-free)
- Powdered sugar
- Coconut oil
- Dark chocolate (either chocolate chips or chopped)
Making chocolate matcha truffles
Make the filling first. Use an electric hand mixer to combine matcha powder, coconut oil, powdered sugar, sweetened condensed milk, and salt until it has a dough-like consistency.
Roll into balls, flatten into a disc. Scoop out 1 tbsp of the filling mixture at a time, roll into a ball, then flatten into a disc shape. Place on a parchment-lined baking sheet.
Continue this process with the rest of the filling. The centers may become a little misshapen when you transfer from your hand to the parchment but you can just gently press around the edge with your finger to smooth it out.
These will need to go in the freezer for about 15 minutes before getting dipped in chocolate. This will help them keep their shape as you dip and shake.
Melt chocolate. Melt the dark chocolate in the microwave or using a double boiler until smooth.
Dip candy centers in chocolate. Use a fork to lower a candy center into the chocolate, flip to coat both sides. Lift center out of chocolate and allow excess chocolate to drip. Place on parchment-lined baking sheet and continue the process.
Chill. Once the candies are all coated in chocolate, place the baking sheet in the fridge for about 5 minutes. Remove and drizzle with chocolate to create designs on the candies if desired. Chill again for 20 minutes.
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More matcha dessert recipes
Can’t get enough matcha? Check out these other tasty matcha centric treats!
PrintChocolate Matcha Truffles
Addictive little candies with a creamy matcha center and a rich chocolate coating. These seem fancy but are actually very easy to make! And fun too. Roll up your sleeves and have fun dipping the creamy matcha centers in chocolate.
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 16 candies 1x
- Category: Dessert
- Cuisine: American, Japanese
Ingredients
Matcha Cream Filling
- 2 cups powdered sugar
- 1/3 cup sweetened condensed milk (use coconut if dairy free)
- 1 tbsp coconut oil
- 2 tbsp matcha green tea powder
- pinch of salt
Chocolate Coating
- 1 1/2 cups dark chocolate chips or chopped dark chocolate
- 1 tsp coconut oil
Instructions
- In a large mixing bowl, combine powdered sugar, condensed milk, 1 tbsp coconut oil, matcha and salt using an electric mixer. Mix until fully combined and a dough-like consistency is achieved.
- Line a baking sheet with parchment or wax paper. Scoop the matcha filling by the tablespoon, roll into a ball and gently flatten into a disc. Place on parchment until all the filling is gone.
- Place the candy centers in the freezer for 15 min to set.
- Melt the chocolate in a microwave safe bowl until chocolate is melted, then add the 1 tsp coconut oil until combined.
- Remove the centers from the freezer. Place a candy center on a fork and lower into the melted chocolate. Flip to coat then lift out of the chocolate and gently shake to remove excess chocolate. Place back on parchment.
- Once all the chocolates have been coated, return to the freezer for 5 minutes. If there is extra chocolate, place in the microwave again for about 30 seconds if its beginning to thicken.
- Remove candies from the freezer and drizzle each with the extra melted chocolate. Return to the freezer to set for about 20 minutes. Then store in an airtight container at room temperature or in the fridge.
