Introduction

These Matcha White Chocolate Truffles offer a delightful combination of creamy sweetness and earthy green tea flavor. Perfect for special occasions or a luxurious homemade treat, they are surprisingly easy to make and sure to impress your guests.

A white speckled bowl holds six round mochi balls, arranged in two visible layers. The top layer has three smooth white mochi lightly dusted with green matcha powder, showing a soft texture. The bottom layer alternates with three dark green mochi balls coated evenly in a fine matcha powder, giving a matte look. The bowl sits on a white marbled textured surface surrounded by green leaves, with a blurred white bowl of bright green matcha powder in the background. The lighting is soft and natural, highlighting the contrast between the white and green mochi. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups white chocolate chips
1/3 cup heavy whipping cream
1 tbsp matcha powder
1/2 tsp vanilla extract
Pinch of sea salt
1 cup white chocolate chips (for coating)
2 tsp coconut oil

Instructions

Step 1: In a large, microwave-safe mixing bowl, combine 1 1/4 cups white chocolate chips, heavy cream, vanilla extract, sea salt, and matcha powder. Sift the matcha powder through a mesh sieve to reduce lumps and stir well until smooth.
Step 2: Microwave the mixture for 30 seconds, then stir with a rubber spatula. Repeat the process, microwaving for another 30 seconds and stirring again. Continue in 15-second intervals if needed, taking care not to overcook or separate the chocolate.
Step 3: Cover the bowl with plastic wrap and refrigerate for 2 hours to let the mixture firm up enough for rolling.
Step 4: Line a baking sheet with parchment paper. Using about 1 tablespoon of the chilled mixture at a time, scoop and roll into smooth balls. Place them on the baking sheet and refrigerate for about 30 minutes to firm further.
Step 5: In a microwave-safe bowl, combine 1 cup white chocolate chips and 2 teaspoons coconut oil. Microwave for 30 seconds, stir, then microwave for an additional 30 seconds until fully melted and smooth.
Step 6: Using a fork, dip each truffle ball into the melted white chocolate, rolling to coat completely. Lift out, gently shake off excess chocolate, scrape the fork on the bowl edge, and place the coated truffle back on the parchment-lined baking sheet.
Step 7: Once all truffles are coated, use the fork to drizzle any remaining melted chocolate over the tops for decoration.
Step 8: Chill the truffles in the refrigerator for about 15 minutes to set the coating firmly. Optionally, dust lightly with extra matcha powder before serving.

Tips & Variations

Sift the matcha powder before mixing to prevent lumps and ensure a smooth texture.
For a richer flavor, use high-quality white chocolate with a higher cocoa butter content.
Replace coconut oil with butter if preferred for a different coating texture.
Try rolling the truffles in crushed nuts or shredded coconut for extra texture.

Storage

Store the truffles in an airtight container in a single layer. Keep refrigerated for up to 5 days or store at a cool room temperature if the environment is not warm. Before serving, allow them to come to room temperature for best flavor and texture.

How to Serve

A white bowl filled with five smooth round mochi balls, three are white with a light green powder dusted on the top half, and two are dark green with an even coating of fine powder, arranged close together. The bowl sits on a warm wooden surface with large green and white variegated leaves around it, creating a natural and fresh look. The texture of the mochi is soft and slightly matte, contrasting with the smooth ceramic bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular green tea powder instead of matcha?

Regular green tea powder won’t provide the same vibrant color and rich flavor as matcha, so for the best results, it’s recommended to use high-quality matcha powder.

Can I make these truffles ahead of time?

Yes, these truffles can be made up to 5 days in advance and stored in the refrigerator. For longer storage, they can be frozen and thawed before serving.