These matcha truffles are ultra creamy, buttery, with the subtle grassiness of matcha green tea powder. The white chocolate and matcha flavours are balanced beautifully. The crunchy coating gives the truffles a wonderful "snap" when biting into them. Sprinkle with more matcha powder on top for extra matcha flavour. This no bake, no fuss, easy recipe with minimal ingredients will keep you hooked!
This recipe gives you lots of tips on how to get the creamiest matcha white chocolate ganache truffles and what to do if you come across any issues. But trust me, this recipe is so easy to make so don't worry!
First, you make a matcha white chocolate ganache, chill and scoop, dip in a white candy coating, and sprinkle more matcha on top. How much simpler can it get? You'll be enjoying the creamiest matcha white chocolates in no time.
How to get the creamiest texture
First of all, make sure you are using a good quality white chocolate. Avoid chocolate chips unless you know for sure that it is a good quality brand. White chocolate should have a yellow tint to it and easily melt when touching.
You do not want to use white chips or white candy melts for the matcha truffles, because it will split and become dull and grainy.
The difference between white chocolate and white chips/candy melts
White chips and candy melts are not actually white chocolate, but a similar product where the cocoa fat is replaced with vegetable oil. This allows them to set to the perfect shiny and snappy texture without the lengthy process of tempering white chocolate. They taste very similar, but good quality white chocolate does have a creamier mouthfeel.
I prefer white chips/candy melts as an alternative to white chocolate for coating truffles, cake pops, or cake decorations. They set very quickly and always have the perfect shine and snap.
What can I use instead of white chips/candy melts?
If you aren't a fan of vegetable oil/shortening (or if you want something simpler than melting candy melts) then I have an alternative coating for you in the recipe notes. Sift together powdered sugar and matcha powder, and roll the scoops of chilled matcha ganache in the mixture to evenly coat.
Alternatively, you could use good quality white chocolate (melt and dip in the same way). But it won't set properly unless you temper the chocolate to give it that snap and shine. If you don't mind, then go for it! Store the coated matcha truffles in the fridge and don't leave them out at room temperature for too long because the coating may melt.
What to do if my white chocolate ganache splits?
If your ganache splits, that just means that the fat separated from the solids. It will look very dull and grainy.
Don’t worry, there are a few ways you can try to rescue it:
- Whisk ganache vigorously over a bowl filled with hot water. Be careful not to let any water splash inside.
- If that doesn't work, add a half teaspoon of warm milk and whisk vigorously. If it doesn't come together, add another half teaspoon and whisk.
What type of matcha powder do I use?
You want to use a baking quality matcha powder in this matcha truffle recipe. That is because ceremonial matcha is so creamy and smooth tasting, that you won't be able to taste it through the white chocolate. Since baking quality matcha is grassier and more bitter, the flavour comes through more.
The price difference between ceremonial and baking matcha is also a factor. So if the lower quality matcha tastes better in this recipe and is cheaper, then why not take it! Unless you have ceremonial quality matcha in your pantry - then by all means, use it.
Check out my related recipes:
Let's get truffling!
Have the finely chopped white chocolate or white chocolate chips ready in a medium bowl.
In a small saucepan, heat the butter and cream just until simmering. Take off the heat.
Sift the matcha powder into the cream and butter mixture, whisking well to combine.
Pour the matcha cream mixture over the white chocolate in the bowl. Cover with a plate and let sit for three minutes.
Whisk the ganache well to combine. If the chocolate chips are not fully melted yet, zap the ganache in the microwave for a few seconds and whisk again. Alternatively, place the bowl in a larger bowl filled with hot water (creating a water bath), but be careful not to let any water get into the ganache - this can cause it to split.
Whisk until everything is smooth. Place the bowl into the fridge, covered, for 1-2 hours until it sets.
When the ganache is firm, melt the white candy melts in the microwave at 10 second increments, stirring in between. Alternatively, melt in a double boiler: bring a few inches of water in a saucepan to a gentle simmer. Place the white candy melts in a heat proof bowl and place on top of the saucepan, not letting the bottom of the bowl touch the water. Stir until completely melted. If it his hot to the touch, let sit for a few minutes to cool down.
Using a spoon, scoop out a glob of the chilled matcha white chocolate ganache. With the tips of your fingers, roll into a 1” round ball. Using spoons or a toothpick to help, dip the matcha truffles into the melted white candy coating and place on a prepared baking sheet lined with parchment paper. Sprinkle with extra matcha powder.
Alternatively, roll the balls of chilled white chocolate ganache in the icing sugar and matcha powder mix as described in the ingredients list.
Store the matcha white chocolate truffles refrigerated in an airtight container for up to 6 days, or in the freezer (in a freezer safe container) for up to 2 months. Let the truffles sit at room temperature for 20 minutes before eating to get an even creamier centre.
Happy baking! xx
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Matcha White Chocolate Truffles
Equipment
- toothpick
- large plate or baking sheet
Ingredients
Truffles:
- 1 cup good quality finely chopped white chocolate or real white chocolate chips
- 2 tablespoon butter, cubed (30 g)
- 4 tablespoon heavy cream, at least 35% (whipping cream works well) (60 mL)
- ½ teaspoon matcha powder baking quality works great
Coating:
- 1 cup white candy melts also known as white chips, not to be confused with white chocolate chips (see notes for alternative)
- ¼ teaspoon matcha powder for sprinkling on top
Instructions
- Have the finely chopped white chocolate or white chocolate chips ready in a medium bowl.1 cup good quality finely chopped white chocolate or real white chocolate chips
- In a small saucepan, heat the butter and cream just until simmering. Take off the heat.2 tablespoon butter, cubed, 4 tablespoon heavy cream, at least 35% (whipping cream works well)
- Sift the matcha powder into the cream and butter mixture, whisking well to combine.½ teaspoon matcha powder
- Pour the matcha cream mixture over the white chocolate in the bowl. Cover with a plate and let sit for three minutes.
- Whisk the ganache well to combine. If the chocolate chips are not fully melted yet, zap the ganache in the microwave for a few seconds and whisk again. Alternatively, place the bowl in a larger bowl filled with hot water (creating a water bath), but be careful not to let any water get into the ganache - this could cause it to split.
- Whisk until everything is smooth. Place the bowl into the fridge, covered, for 1-2 hours until it firms up.
- When the matcha white chocolate ganache is set, melt the white candy melts in the microwave at 10 second increments, stirring in between. Alternatively, melt in a double boiler: bring a few inches of water in a saucepan to a gentle simmer. Place the white candy melts in a heat proof bowl and place on top of the saucepan, not letting the bottom of the bowl touch the water. Stir until completely melted. Let cool to room temperature.1 cup white candy melts
- Scoop out a glob of the chilled matcha white chocolate ganache with a spoon. Using the tips of your fingers, roll into a 1” round ball. Using spoons or a toothpick to help, dip the truffles into the melted white candy coating and place on a prepared baking sheet lined with parchment paper. Sprinkle with ¼ teaspoon matcha powder.¼ teaspoon matcha powder
- Alternatively, roll the balls of chilled white chocolate ganache in the icing sugar and matcha powder mix as described in the ingredients list.
- Store the matcha white chocolate truffles refrigerated in an airtight container for up to 6 days, or in the freezer (in a freezer safe container) for up to 2 months. Let the truffles sit at room temperature for 10 minutes (or 30 minutes from frozen) before enjoying to get an even creamier center.
Notes
- Whisk ganache vigorously over a bowl filled with hot water. Be careful not to let any water splash inside.
- Alternatively, add a half teaspoon of warm milk and whisk vigorously. If it doesn't come together, add another half teaspoon.
- Sift together ¼ cup icing sugar with ¼ teaspoon matcha powder and roll the truffles around to coat.
Did you make this recipe? Let me know!