Matcha Truffles with White Chocolate
Matcha lovers rejoice! These matcha truffles are the perfect treat for the holiday season. They are great for gifting, dessert table offerings, and just enjoying any time for a sweet little treat + a matcha boost!
If you’ve been a reader for a while, you know I love a fun matcha dessert! See matcha shortbread with strawberry icing and matcha brownies for reference :). I’m so excited about these truffles for several reasons. First of all, they have a melt-in-your-mouth matcha cream center. They’re also an extremely easy homemade candy, making them ideal for holiday gifting! 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
Matcha Truffles with White Chocolate
- white chocolate chips
- heavy cream (heavy whipping cream)
- matcha – I like Jade Leaf Matcha! This link is for ingredient-grade matcha. It’s not something you would want to use in a drink, but it’s not necessary to use ceremonial grade in a recipe like this.
- vanilla extract
- sea salt
- coconut oil – This is for when you make the truffle coating.
- sprinkles and/or additional matcha for topping
How to make Matcha Truffles
I used to assume making truffles was difficult, but they are one of the easiest homemade candies you can make! There is some hands-off wait time so they won’t be ready in 5 minutes, but the method is something anyone can do.
Melt Chocolate
Microwave method
Start by placing all the ingredients into a microwave-safe medium bowl and mixing well. This is an important step because it helps get rid of any lumps of matcha.
After mixing, microwave the mixture for 30 seconds. Stir well and then return to the microwave for 15 seconds. Then, stir again and if the chocolate still isn’t fully melted, return to the microwave in 15-second increments until fully melted. Stir with a rubber spatula until smooth.
Double boiler method
Alternatively, you could melt the chocolate using a double boiler. To do this, pour a few inches of water into a small saucepan. Bring it to a simmer. Place a heat-proof bowl on top of the saucepan, making sure the water does not touch the bottom of the bowl. Add all of the ingredients to the bowl. Stir the chocolate mixture constantly until it is melted. Remove from heat immediately after melting.
Chill
Cover the mixture with plastic wrap and refrigerate for two hours.
Form Truffles
After two hours, the truffle mixture should be firm enough to scoop and roll into balls. Use about 1 tbsp for each truffle. Roll it in between your hands to form a smooth ball. Place the truffle balls onto a baking sheet lined with parchment paper or wax paper as you work.
Chill Again
Return the truffles to the fridge to firm up again for about 30 minutes. When you’re about to remove the truffles from the fridge, place white chocolate chips and coconut oil in a microwave-safe mixing bowl and microwave in 30-second intervals. No more than two 30-second intervals should be necessary.
Coat Truffles
When the white chocolate is smooth and melted, dip the matcha truffles–one at a time–in the chocolate coating and coat on all sides.
The best way to do this is to use a fork to gently roll the truffle in the chocolate until it is fully coated. Use the fork to lift it out of the chocolate and gently shake to let excess chocolate drip back into the bowl. Place the coated truffle back on the parchment-lined baking sheet and continue with the rest.
Set Chocolate
Return the tray to the fridge to allow the chocolate to set for a few minutes. Use the last bit of remaining melted chocolate to drizzle over the tops of the truffles and dust with more matcha powder or sprinkles.
If you want to use matcha, make sure to use a mesh sieve to gently dust the tops of the truffles.
Why you’ll love this recipe
Here are some reasons you’ll love this recipe:
- This is an easy recipe for beginning home candy makers and matcha lovers alike.
- The earthy matcha flavor pairs perfectly with sweet white chocolate. Rose truffles also work great with white chocolate!
- The coating has the perfect amount of crunch, while the center is smooth and creamy.
- It requires minimal hands-on time.
- While these matcha green tea truffles aren’t necessarily a health food, you can count on some of the health benefits of matcha when enjoying them!
Storage Instructions
Once the chocolate is set, place the truffles in an airtight container and keep them at room temperature. I recommend enjoying these within 3 days for the freshest taste, but they can be eaten for up to 5 days.
More matcha recipes
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PrintMatcha Truffles with White Chocolate
Matcha lovers rejoice! These matcha truffles are the perfect treat for the holiday season. They are great for gifting, dessert table offerings, and just enjoying any time for a sweet little treat + a matcha boost!
- Prep Time: 1 hour
- Chill time: 2 hours
- Cook Time: 4 minutes
- Total Time: 3 hours 4 minutes
- Yield: 13 truffles 1x
- Category: dessert
- Diet: Gluten Free
Ingredients
- 1 1/4 cups chocolate chips
- 1/3 cup heavy whipping cream
- 1 tbsp matcha powder
- 1/2 tsp vanilla extract
- pinch of sea salt
For the coating
- 1 cup white chocolate chips
- 2 tsp coconut oil
Instructions
- In a large, microwave-safe mixing bowl, combine 1 1/4 cup white chocolate chips, heavy cream, vanilla, sea salt and matcha powder. If you have a mesh sieve, it helps to sift the matcha through it to reduce lumps. Mix well until smooth.
- Microwave for 30 seconds and stir with a rubber spatula. Return to the microwave for another 30 seconds. Mix again until smooth. You shouldn’t need to microwave again, but if you do start checking in 15-minute increments. You don’t want to overcook the chocolate or it will start separating and become oily.
- Cover the bowl with plastic wrap and refrigerate for 2 hours.
- Line a baking sheet with parchment. Scoop the matcha truffle mixture 1 tbsp at a time and roll into balls. Place on baking sheet and return to the fridge for about 30 minutes.
- Add 1 cup white chocolate chips and coconut oil to a microwave-safe mixing bowl. Microwave for 30 seconds and stir. Return to the microwave for an additional 30 seconds and stir until smooth.
- Drop matcha truffle balls one at a time into the melted chocolate, use a fork to gently roll the ball in the chocolate until fully coated. Lift the ball out of the chocolate with the fork and gently shake to let excess chocolate drip back into the ball. Scrape the fork along the edge of the bowl and gently transfer back to the parchment-lined baking sheet.
- Once all the balls are coated, use the fork to drizzle the extra chocolate over the tops of the truffles.
- Return truffles to the fridge to set for about 15 minutes. Dust with extra matcha if desired.
- Store in an air-tight container in a single layer for up to 5 days. As long as room temperature is relatively cool, these can be stored at room temperature.
