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Matcha Truffles with White Chocolate

matcha truffles made with white chocolate on a white plate
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Matcha lovers rejoice! These matcha truffles are the perfect treat for the holiday season. They are great for gifting, dessert table offerings, and just enjoying any time for a sweet little treat + a matcha boost!

  • Author: Becky Schmieg
  • Prep Time: 1 hour
  • Chill time: 2 hours
  • Cook Time: 4 minutes
  • Total Time: 3 hours 4 minutes
  • Yield: 13 truffles 1x
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Units Scale
  • 1 1/4 cups chocolate chips
  • 1/3 cup heavy whipping cream
  • 1 tbsp matcha powder
  • 1/2 tsp vanilla extract
  • pinch of sea salt

For the coating

  • 1 cup white chocolate chips
  • 2 tsp coconut oil

Instructions

  1. In a large, microwave-safe mixing bowl, combine 1 1/4 cup white chocolate chips, heavy cream, vanilla, sea salt and matcha powder. If you have a mesh sieve, it helps to sift the matcha through it to reduce lumps. Mix well until smooth. 
  2. Microwave for 30 seconds and stir with a rubber spatula. Return to the microwave for another 30 seconds. Mix again until smooth. You shouldn’t need to microwave again, but if you do start checking in 15-minute increments. You don’t want to overcook the chocolate or it will start separating and become oily.
  3. Cover the bowl with plastic wrap and refrigerate for 2 hours. 
  4. Line a baking sheet with parchment. Scoop the matcha truffle mixture 1 tbsp at a time and roll into balls. Place on baking sheet and return to the fridge for about 30 minutes.
  5. Add 1 cup white chocolate chips and coconut oil to a microwave-safe mixing bowl. Microwave for 30 seconds and stir. Return to the microwave for an additional 30 seconds and stir until smooth. 
  6. Drop matcha truffle balls one at a time into the melted chocolate, use a fork to gently roll the ball in the chocolate until fully coated. Lift the ball out of the chocolate with the fork and gently shake to let excess chocolate drip back into the ball. Scrape the fork along the edge of the bowl and gently transfer back to the parchment-lined baking sheet. 
  7. Once all the balls are coated, use the fork to drizzle the extra chocolate over the tops of the truffles. 
  8. Return truffles to the fridge to set for about 15 minutes. Dust with extra matcha if desired.
  9. Store in an air-tight container in a single layer for up to 5 days. As long as room temperature is relatively cool, these can be stored at room temperature. 

Find it online: https://www.figjar.com/matcha-truffles-with-white-chocolate/