Happiness can be summed up in one word: truffles. Not the mushroom, the dessert.
Not only are they savory and sweet, they’re surprisingly easier to make than most think. With the right equipment, these White Chocolate Matcha Truffles are a great alternative to traditional desserts that can be prepared in under an hour. Afterwards, the refrigerator finishes the job for you. The sweet green-tea taste of matcha pairs perfectly with white chocolate, while the freeze-dried raspberries add a new dimension of flavor to an already irresistible truffle.
All you need to make these White Chocolate Matcha Truffles at home is a silicone ice-cube tray, a piping bag, and a strainer to sift the matcha with. You can find all of these items in a general department store or online and will cost less than 20$ each.
White Chocolate Matcha TrufflesPublished: 2016-02-02
- 10 ounces of white chocolate
- ⅓ cup of heavy cream
- ¾ teaspoon of Epic Matcha green tea powder
- ⅛ teaspoon of salt
- 2 tablespoons of unsalted butter
- 2 teaspoons of hot water
- 1 bag of freeze-dried raspberries
- In a saucepan, warm the heavy cream and butter over low heat and mix. Add in salt and mix once more.
- Sift matcha powder until the matcha is even and broken up.
- In a separate bowl, mix the matcha and warm cream mixture together until the combination is smooth without any lumps. Set aside.
- Chop the white chocolate into small pieces and put into a large glass bowl.
- Bring 4 cups of water to a boil, then turn off the heat and place the glass bowl on top of the pot. Stir and mix as the chocolate melts to create an even texture.
- After the chocolate is melted entirely, remove the bowl from the pot and mix in the matcha cream. Stir well until all ingredients are mixed thoroughly.
- If your mixture looks like it’s trying to separate, add in a tablespoon of hot water and the mixture will begin to come together once more.
- After mixture is complete, pour the white chocolate matcha ganache into a piping bag.
- Pour ganache gently into the silicone ice trays.
- To make the tops of the truffles smooth and even, scrape off the top of the mold with a dull knife.
- Leave the mixture to set in the refrigerator for about 4–5 hours.
- Once the mixture is solid throughout, carefully remove the ganache cubes from the ice tray.
- Crush your freeze-dried raspberries and sift some extra Epic Matcha green tea powder.
- Sprinkle on top of your truffles and put them back in the refrigerator, as they melt easily.
These white chocolate matcha truffles are perfect for bake sales, Christmas parties, or a sweet weekend treat. Invite your friends over for dessert or keep them all to yourself. Either way, these truffles will disappear quick.
The best part? You don’t have to feel guilty about these White Chocolate Matcha Truffles. The rich nutrients and antioxidants in Epic Matcha green tea provide your system with the support it needs to keep going. Though you shouldn’t eat an entire tray, a truffle here and there will give your body some natural matcha energy and satisfy your sweet tooth.
Who doesn’t enjoy tea and dessert? Serve these matcha truffles with a cup of ceremonial matcha tea. When you’re ready for matcha green tea recipes, visit the Epic Matcha blog to discover your new favorite matcha dessert recipe.
In the meantime, tell us how your matcha truffles turned out. Did you change the recipe? Add a little more sweetness? Let us know in the comments.
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