ingredients
  • matcha powder 1 1/4 teaspoons (plus more for decorating)
  • double cream 1/2 cup
  • White chocolate 1 pound, finely chopped
  • soft butter 2 tablespoons
  • Pinch salt
  • white candy coating 1 1/2 pounds

What’s nicer than a cup of matcha green tea? Matcha green tea truffles!

Matcha powder gives an extra taste sensation to the white chocolate ganache, and looks fabulous when dusted over the top of the truffles as they dry.

These gorgeous white chocolate and green tea truffles are perfect for sharing, giving as a gift, or just enjoying by yourself.

INSTRUCTIONS

For the filling:

Sift the matcha, using a fine wire mesh sifter, into a small bowl and set aside.

Pour the cream into a small saucepan, and put the pan over medium heat. Keep an eye on it, as you don’t want it to boil.

Pour the chopped white chocolate into a medium microwave-safe bowl and microwave for 45 seconds, until the chocolate starts to melt.

Heat the cream until it is at a simmer, but don’t boil.

Once at a simmer, remove the pan from the heat, add the sifted matcha powder, and whisk well until the matcha dissolves.

Pour the hot cream over the white chocolate, and whisk well until the chocolate melts and you have a smooth and glossy mixture.

Add the softened butter and a pinch of salt, and whisk until they are completely mixed in.

Put a layer of cling film on top of the filling, and refrigerate it until it is firm enough to roll: about 2 hours.

Making the Truffles:

To roll the truffles, use a spoon to form balls of truffle.

Dust your hands lightly with icing sugar and roll the truffle between your palms to get it round.

Place the truffle on a baking sheet lined with parchment paper, and continue until you have rolled all the truffles into balls.

If the truffles go soft, return them to the refrigerator for 10-15 minutes so they can firm up again.

Melt the white candy coating in a bowl in the microwave, stirring after every 30 seconds to prevent overheating.

Use a fork to dip a truffle in the white coating until covered, then remove it from the coating and let the excess drip back into the bowl.

Place it back on the baking sheet, and while the coating is still wet, sift a little matcha over the top so it has a light dusting of powder.

Repeat with the remaining truffles.

Notes:

For the best taste experience, serve these truffles at room temperature. Store them in an airtight container in the refrigerator for up to two weeks.

* You can buy candy coating melts from Amazon, eBay, or Hobbycraft in the UK.