Matcha Green Tea Truffles, refreshing, chocolaty, with a distinctive Matcha flavor, and the perfect no-bake treat for your St. Patrick's Day celebration!
The Matcha ganache I created for this recipe includes white chocolate couverture, heavy cream, and Matcha powder. Luckily, very easy to make.
The finishing touch is the powdering of the white chocolate couverture with an exquisite powdered sugar-Matcha powder layer.
But of course, these delicious candies are a treat not only for St. Patrick's Day but all year round!
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- Matcha Powder
- White Chocolate Couverture
- Heavy whipping cream
- Glucose to get a stable result
- Chocolate hollow spheres - preferably white chocolate hollow spheres. It gives a hint of milk chocolate flavor, but this is hardly noticeable since the hollow bodies are very thin-walled. Because I unfortunately only had milk chocolate on hand, this also worked, of course.
- White Chocolate Couverture for covering
- Powdered Sugar and Matcha Powder for rolling
See the recipe card for quantities.
At PrimeChocolate, you can buy these pre-made chocolate hollow spheres and save 10 % with the coupon code ThankYouNora
Preparing the White Chocolate Matcha Ganache
Making the Matcha ganache starts with weighing out the glucose, in our case, 5g. It is best to weigh the glucose directly in a small saucepan that you want to use for the ganache preparation, as it is very sticky.
Add the whipping cream to the small saucepan and boil briefly, constantly stirring. This way, you have dissolved the glucose and boiled up the whipped cream in this one step.
Remove the saucepan from the heat and add the chocolate couverture. Now stir until the chocolate couverture has dissolved and formed a homogeneous mass.
Now add the Matcha powder and mix it with the white chocolate ganache. I used a regular whisk first and then the Matcha whisk. In my experience, that way, the powder mixes best with the white chocolate ganache.
Add the Matcha powder.
Whisk the ganache up with the Matcha broom.
Finally, sieve the ganache through a close-meshed sieve. So you are on the safe side that you have a 100% lump-free Matcha ganache.
Let the Matcha ganache cool to 31 °C // 87.8 °F and pour it into a piping bag. Fill the hollow spheres with the ganache and place them in the refrigerator for 24 hours.
Sealing the Chocolate Hollow Spheres
On the next day, before the cooling time is over, you can start preparing the white chocolate couverture. Melt it in a water bath or with the tempering device and bring it to working temperature.
Water bath: If you use a water bath for melting, you need two pots of different sizes. Fill one pot 3-4 finger-widths with water and place the second, smaller pot in it. The second pot should not touch the water! Now put the chocolate to be melted into the upper, smaller pot and melt it over moderate heat while stirring over the rising steam.
Tempering unit: Add the chocolate to be melted to the tempering unit and set it to the appropriate melting temperature. White and milk chocolate: 40 °C // 104 °F, dark chocolate 50 °C // 122 °F.
Pour the tempered chocolate into a squeeze bottle and seal the chocolate truffles with it.
Place the sealed truffles again for 15-30 minutes in the fridge so that the chocolate can solidify before you can coat them.
Coating and Dusting the Matcha Truffles
Prepare a shallow baking pan in which you sieve three teaspoons of powdered sugar and ¼ teaspoon Matcha powder. In this pan, you'll roll your chocolate-coated truffles.
Now take two to four of the sealed pralines in your hand (it's best to wear gloves), dip the fingers of one hand into the tempered chocolate, and roll the pralines between your hands. This technique is the easiest way to coat pralines, and the chocolate coating will not be too thick.
Place the coated truffles in the prepared pan with the powdered sugar-Matcha mixture and roll them in it.
Once you've finished coating all the pralines, you still want to remove the excess powdered sugar-Matcha from your pralines. To do this, place 2-3 chocolates in a sieve, and roll them back and forth.
The rolling will loosen the excess powder. Now place the finished Matcha truffle in a chocolate paper cup, and voilà!
Your St. Patrick's Day Matcha white chocolate truffle is ready!
Do you like my tableware? Snag it from Villeroy & Boch, too!
Store in a cool place and an airtight container.
Pralines like it cool, but not damp and cold. Therefore, the optimum storage temperature is 62.6 °F // 17 °C. The finished chocolates will last for up to three months at this temperature.
At room temperature, the shelf life is one week.
Optional, if you can't find a suitable place to store them, place the container in the refrigerator, even if it is not ideal.
💭 Top tips
The easiest way to coat the chocolates is by hand. This way the chocolate coating will not be too thick.
To get the white chocolate couverture, easily out of the squeeze bottle again after sealing the hollow spheres, freeze the bottle briefly.
Once the chocolate has hardened, and you squeeze the bottle, it will crumble, and you can easily crumble it out of the bottle and continue using it.
What is Matcha?Matcha (抹茶, English: /ˈmætʃə, ˈmɑːtʃə/; Japanese: [mattɕa]; Mandarin: [mwǒ.ʈʂʰá]; pinyin: mǒchá; Korean: 말차; RR: malcha) is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during processing. During shaded growth, the plant Camellia sinensis produces more thiamine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk. Source: Wikipedia
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Matcha Green Tea Truffles
- Water bath or tempering device
- Small Saucepan
- Wooden spoon
- Narrow baking pan
White Chocolate Matcha Ganache
- ¼ cup White chocolate couverture
- 3 teaspoon Powdered sugar
- ¼ teaspoon Matcha powder
White Chocolate Matcha Ganache
- Put the glucose in a saucepan.¼ tablespoon Glucose
- Add the heavy cream and boil briefly while constantly stirring.½ cup Heavy whipping cream
- Remove the saucepan from the heat and add the chocolate couverture. Stir until the chocolate couverture has dissolved.½ cup White chocolate couverture
- Add the Matcha powder and mix it with the white chocolate ganache.½ teaspoon Matcha powder
- Sieve the ganache through a close-meshed sieve.
Filling the Hollow Spheres
- Let the ganache cool to 31 °C // 87.8 °F and pour it into a piping bag.
- Fill the hollow spheres with the ganache and place them in the refrigerator for 24 hours.21 White hollow spheres
Sealing the Truffles
- Melt the white chocolate in a water bath or with the tempering device and bring it to working temperature. (40 °C // 104 °F)¼ cup White chocolate couverture
- Pour the tempered chocolate into a squeeze bottle and seal the chocolate truffles with it.
- Cool the sealed chocolates for 15-30 minutes in the fridge.
Coating the Truffles
- Prepare a shallow baking pan in which you sieve three teaspoons of powdered sugar and ¼ teaspoon Matcha powder.3 teaspoon Powdered sugar, ¼ teaspoon Matcha powder
- Cover the sealed truffles with the tempered chocolate.
- Place the coated truffles in the prepared pan with the powdered sugar-Matcha mixture and roll them in it.
- Remove the excess powdered sugar-Matcha from your pralines by rolling them back and forth in a sieve.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove