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These matcha truffles are luxuriously creamy and buttery with a delicate grassy note from matcha green tea powder. The sweetness of white chocolate is balanced by the matcha’s subtle bitterness, and the crunchy coating adds a satisfying snap when you bite in. For extra matcha intensity, dust the finished truffles with a little more matcha powder. This no-bake, minimal-ingredient recipe is straightforward and perfect for an easy homemade treat.
The method focuses on creating a silky white chocolate ganache infused with matcha, then chilling, scooping, and coating the truffles. Below are practical tips to achieve the creamiest texture and guidance for troubleshooting common issues.
How to get the creamiest texture
Start with good-quality white chocolate. Avoid generic white chips unless they are from a reliable brand—real white chocolate usually has a slight yellow tint and melts smoothly when warmed. Using high-quality white chocolate helps produce a smoother ganache and a richer mouthfeel.
Avoid using standard white candy melts or low-quality white chips in the ganache itself; they can cause the mixture to split or turn dull and grainy. Reserve candy melts for coating if you prefer their convenience and shiny finish.
The difference between white chocolate and white chips/candy melts
White chips and candy melts are not true white chocolate: they typically replace cocoa butter with vegetable fats. That change makes them easier to melt and set with a glossy, snappy finish without tempering. While they taste similar, high-quality white chocolate offers a creamier texture and superior flavor in a ganache.
For coating truffles, cake pops, or decorations, white candy melts or coating wafers are convenient because they set quickly and keep a consistent shine and snap.
What can I use instead of white chips/candy melts?
If you prefer not to use vegetable oil–based coatings, try an alternative finish: sift together powdered (icing) sugar with a little matcha powder and roll the chilled ganache balls in that mixture for an even, flavorful coating.
You can also dip the truffles in good-quality white chocolate, but note that white chocolate usually needs tempering to harden with a glossy snap. If you choose this route, refrigerate the coated truffles promptly and avoid leaving them at room temperature for long periods to prevent the coating from softening.
What to do if my white chocolate ganache splits?
A split ganache looks dull and grainy because the fat has separated from the solids. It’s a fixable problem:
- Place the bowl over a second bowl of hot (not boiling) water and whisk vigorously, taking care that no water enters the ganache.
- If that doesn’t bring it back, add 1/2 teaspoon of warm milk and whisk briskly. Repeat with another 1/2 teaspoon if needed until the mixture comes together.
What type of matcha powder do I use?
Use baking-grade matcha for these truffles. Ceremonial matcha is very smooth and creamy, which can be overwhelmed by the sweetness of white chocolate, so baking matcha—being slightly more vegetal and bitter—tends to stand out better in desserts. Baking-grade matcha is also typically less expensive, making it a practical choice unless you already have ceremonial matcha at hand.
Check out my related recipes:
- Salted chocolate pecan brownies
- Mini honey apple pies
- Brown butter blondies
Let’s get truffling!
Have 1 cup of finely chopped good-quality white chocolate (or quality white chocolate chips) ready in a medium bowl.
In a small saucepan, heat 2 tablespoons of cubed butter and 4 tablespoons of heavy cream just until it begins to simmer, then remove from the heat.
Sift 1/2 teaspoon of matcha powder into the warm cream-and-butter mixture and whisk thoroughly to dissolve any clumps and evenly distribute the matcha.
Pour the matcha-infused cream over the chopped white chocolate. Cover the bowl and let it sit undisturbed for three minutes to allow the chocolate to soften.
Whisk the mixture until smooth and fully combined. If some chocolate remains unmelted, warm the ganache briefly in the microwave for a few seconds and whisk again, or set the bowl in a larger bowl of hot water (a gentle water bath), ensuring no water splashes into the ganache.
Once smooth, cover and chill the ganache in the refrigerator for 1–2 hours until firm enough to scoop.
When the ganache is set, melt 1 cup of white candy melts for the coating. Heat them in short bursts in the microwave, stirring between 10-second intervals, or melt over a double boiler. Let the melted coating cool slightly before use.
Scoop out portions of the chilled ganache with a spoon and use your fingertips to roll each portion into a 1-inch ball. Using two spoons or a toothpick to help, dip each ball into the melted coating and place it on a baking sheet lined with parchment paper. Lightly dust each truffle with about 1/4 teaspoon of matcha powder while the coating is still tacky.
Alternatively, roll the chilled ganache balls in a mixture of sifted icing sugar and matcha powder for a softer, powdered finish.
Store truffles in an airtight container in the refrigerator for up to 6 days, or freeze them in a freezer-safe container for up to 2 months. If chilled or frozen, allow truffles to sit at room temperature for 20–30 minutes before serving to restore a creamy center.
Happy baking! xx
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📖 Recipe
Matcha White Chocolate Truffles
Mary
Pin Recipe
Shop Ingredients
Equipment
-
toothpick
-
large plate or baking sheet
-
parchment paper
Ingredients
Truffles:
- 1 cup good quality finely chopped white chocolate or white chocolate chips
- 2 tablespoon butter, cubed (30 g)
- 4 tablespoon heavy cream, at least 35% (60 mL)
- ½ teaspoon matcha powder (baking grade works well)
Coating:
- 1 cup white candy melts (for coating)
- ¼ teaspoon matcha powder for sprinkling
Instructions
- Prepare 1 cup of finely chopped white chocolate in a medium bowl.
- Heat 2 tablespoons cubed butter and 4 tablespoons heavy cream in a small saucepan until just simmering, then remove from heat.
- Sift ½ teaspoon matcha into the cream and butter mixture and whisk until smooth.
- Pour the warm matcha cream over the white chocolate, cover, and let sit for 3 minutes to soften the chocolate.
- Whisk until smooth. If necessary, warm briefly in the microwave for a few seconds or use a hot water bath to finish melting, taking care that no water enters the ganache.
- Chill the ganache, covered, in the refrigerator for 1–2 hours until firm enough to scoop.
- Melt 1 cup white candy melts in 10-second microwave bursts or over a double boiler; let cool slightly. Scoop chilled ganache and roll into 1″ balls. Dip each ball into the melted coating and place on parchment paper. Lightly dust with ¼ teaspoon matcha.
- Or, for a powdered finish, roll chilled ganache balls in a mixture of sifted icing sugar and matcha.
- Store truffles in an airtight container in the fridge for up to 6 days, or freeze for up to 2 months. Allow to sit at room temperature 20–30 minutes before serving for a creamier center.
Notes
If your ganache splits:
- Whisk the ganache vigorously over a bowl of hot water, taking care no water splashes into it.
- Or add 1/2 teaspoon warm milk and whisk; repeat if needed until the mixture comes together.
Alternative coating:
- Sift 1/4 cup icing sugar with 1/4 teaspoon matcha and roll the chilled truffles in this mixture for a soft powdered coating.