White Chocolate & Matcha Truffles


I’ve always liked matcha but I’ve upped my game as an addict since living in SE Asia. It’s a part of all the restaurant menus, mainly in ice creams and drinks. My favorite is a matcha fondant cake I found at a place called Farm Design. A step away from the normal chocolate fondant, I ventured out! Uhhh, yes. Thank you, Asia. I felt my eyes glaze over as I went into my own world of bliss.

When I wasn’t shamelessly shoveling matcha cake into my mouth, I usually just drank it in the morning as I geared myself up for the screaming kids that awaited me at school. These little truffles are so much better than a drink, though. There’s chocolate involved and that’s never a bad thing. I didn’t use to eat a lot of white chocolate because I was raised by a mother who thinks eating it is some sort of sin. To her, it’s like the bastard child of the chocolate family because it uses no actual cocoa. Needless to say, I’m a sinner, joyfully.


These little guys make good gifts and are easily impressive because of the color contrast when you make a variety. If you’re an anti-sinner like my mother, then substitute dark chocolate out for the white. To get the best of both worlds, I rolled some of mine in dark chocolate cocoa powder and then dipped others in white chocolate with the matcha on top. The matcha flavor is subtle, but if you want more of a punch, add it to your cream while making your ganache filling. I even reckon you can put these in hot milk and call it hot chocolate.

Whatever you decide to do, you’ll love these so matcha it hurts. That wasn’t funny, but I still loved saying it.


8 oz. good quality white chocolate

1/3 c. cream

1 T. butter

1/4 c. matcha powder


1 c. melted good quality white (or dark) chocolate

  1. In a saucepan on medium heat, bring the cream to a simmer. Whisk in the butter. When the cream and butter have come together add the white chocolate. Remove from heat and whisk until the chocolate is completely melted and the mixture is uniform.
  2. Pour into a bowl, cover and refrigerate for at least 2 hours.
  3. Use a spoon or small ice-cream scoop to spoon the ganache and roll between your hands to make spheres.
  4. Dip some in chocolate and place on wax paper to set or just roll in matcha powder right away.
  5. If you’re dipping them in chocolate sprinkle the matcha on top before the chocolate sets completely.
  6. To store, refrigerate in an air-tight container.






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