Matcha Tea Truffles

matcha truffles

When I think of dark chocolate, matcha tea is something I never considered as a pairing. I first experienced these truffles at Hapa Izakaya restaurant, as a dessert. The combination was so perfect, I couldn’t get enough so I thought I’d share how I made them at home.

To make these truffles you need 71% dark chocolate, cream, and high grade match tea powder (I used Herbal Republic). The ganache recipe is really quite simple; after emulsifying the boiled cream and chocolate, the ganache can be cooled overnight. The next day,  take the ganache out of the fridge to bring it back up to room temperature. This allows you to scoop the ganache and roll it in your hands with ease. After rolling the truffles,  put them in the fridge for a few minutes. Once they are slightly cool, roll the truffles in the green tea and you are ready to enjoy. They are best served at room temperature when the ganache texture is smooth and creamy.

Dark Chocolate Ganache Recipe

Note: recipe adapted from


  • 1 1/2 cups (12 fluid ounces or 360 mililiters) heavy cream
  • 1 lb (454 rams) semisweet or bittersweet dark chocolate

1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.

2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.

Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.

Yield: 3 1/2 cups (800 g)

Photo: Steph Co


4 Responses to “Matcha Tea Truffles”

  1. Posted on January 26th, 2009

    Janeen, thanks for these. They were delicious.

  2. Posted on January 27th, 2009

    Steph made me try one at the GDC/BC AGM. She really had to twist my arm.

    They were delish!

  3. Posted on April 4th, 2010

    Just tried this out, since I had some Matcha left, and no idea what to do with it. Delicious result.

    I only have one question: After putting the cream/chocolate mass in the refrigerator, some fat component was separating from the chocolate mass. It accumulated at the top and then froze, so I could simply cut it away before rolling the truffles; still this is probably not ideal. Did I do something wrong? Or was the chocolate wrong? Thanks!

  4. Posted on July 23rd, 2013

    It’s very effortless to find out any matter on net as compared to books, as I found this paragraph at this site.

Leave a Reply

If so desired you may use HTML in your comments. Links, bold/strong and emphasis/italics tags are all accepted! However more than one link will flag you as spam so write carefully!

Our Sponsors

These are our friends, neighbours and some of the best food resources around. They support us. We support them. You should too.