Matcha Truffles

Featured in: Indulge in Heavenly Sweet Treats

Shape chilled matcha cream-whipped chocolate balls, coat in berry dust and more tea powder after melting, mixing, and chilling.

Lily chef cooking Cookingwithmee blog.
Updated on Fri, 06 Jun 2025 13:52:21 GMT
Square matcha treats with a pretty green middle and a sprinkle of pink powder, one missing a bite. Pin it
Square matcha treats with a pretty green middle and a sprinkle of pink powder, one missing a bite. | cookingwithmee.com

These matcha truffles kicked off after I scored some wild green tea powder at my local Asian grocery store. That first batch? It got messy—think green chaos everywhere—but wow, the smell was next-level. They're now our little bit of luxury for snacks. The best part? Folks' reactions when they take that first bite and hit the soft, creamy white chocolate middle with a gentle hit of matcha. Even pals who swear they're not into green tea keep coming back for more and bugging me to whip up another round!

Irresistible Reasons To Try

  • Can make these ahead for any get-together
  • Don’t have to bake—awesome in summer
  • People always want to know how to do it
  • Makes a killer homemade gift—no one believes you made them
  • Kiddos love jumping in to help out
  • Sweet and earthy flavor combo is spot-on
  • Look pretty fancy even though they're honestly simple

What You’ll Want Ready

  • Ingredients:
    • Raspberries (dried) make toppings pop
    • Use heavy cream and go full-fat
    • Spend a bit on decent matcha—trust me
    • Good white chocolate bars—skip bargain kinds or they'll turn weird
    • Unsalted butter keeps it tasting right
    • Just a pinch of salt to wake up those flavors
  • Tools:
    • Ice cube tray is handy for making shapes
    • Fine strainer sorts out the matcha
    • Measuring spoons so you nail it
    • Candy thermometer’s your buddy

Easy Magic-Making Steps

Getting Them Pretty
Dust some with extra matcha so they look like those spendy treats at big tea shops. Toss a bit of those crushed dried raspberries on a few for a color bomb. Don’t hang around too long or they’ll get soft fast—trust me, I've learned.
Time To Shape
When they’re set, yank them out and roll them up fast (cold hands help). If you want squares, just leave them be. Rounds are fun too. Your palms’ll be green, but worth it!
Chill Time
Spoon the mix into molds or trays, toss them in the fridge, and wait a couple hours. If you’ve got the patience, overnight is even better. If you rush, stuff goes melty mess on you.
Do The Center
Pour warm (not bubbling) cream over the chopped chocolate and give it a minute, then go nuts stirring until smooth. Sprinkle in matcha slowly. As you mix it, the green color changes and it's kind of magical. A dash of salt makes everything taste bold.
Start Off Right
Chop chocolate tiny and sift the matcha like your life depends on it—nobody likes chunky bits. Warm up that cream but don’t let it bubble or you’ll split everything (been there...big oops).

What I’ve Figured Out

Don’t let your chocolate get too hot or you’ll end up with weird, chunky globs—I've wrecked a few that way. Cold hands and cold bowls are your best friend, or things slide all over. If the middle goes mushy, just pack it back in the fridge. Save some cash for decent matcha—it’s night and day. Cheap matcha? Tastes like you scooped up yard clippings!

Nine green matcha chocolates sit on a white plate, some dusted with matcha powder and topped with raspberry bits. Pin it
Nine green matcha chocolates sit on a white plate, some dusted with matcha powder and topped with raspberry bits. | cookingwithmee.com

Twist It Your Way

Switch it up—sometimes I roll these in grated coconut for that island vibe. Or I’ll crush pistachios over the top since they look awesome with green. Tried a little orange zest in one batch—totally changed it up, almost like a fancy cafe treat. If I’m feeling wild, I’ll drizzle dark chocolate all over. Never boring!

Serve It Up & Keep It Fresh

Pop these in the fridge ‘til you want to eat—otherwise, they soften fast. For a party, tuck them in those mini paper cups for instant glam. These will sit fine in your fridge for a week, but let's be real—they vanish way sooner here. You can freeze them for a month or two, though the bite gets a bit softer after thawing. Handy when you’re prepping for a bash—these are always the first thing folks grab!

A white plate loaded with green matcha chocolates and dried red berries scattered around. Pin it
A white plate loaded with green matcha chocolates and dried red berries scattered around. | cookingwithmee.com

Frequently Asked Questions

→ Why do truffles separate sometimes?

Chocolate might break if the cream and chocolate aren’t the same temp. If that happens, a little warm water can help fix it quick.

→ What kind of matcha should I use?

Grab culinary matcha. It’s budget-friendly and works great for sweets. Just sift so you don’t get lumps.

→ Why use silicone molds?

They make it a breeze to pop out shapes. No molds? Just use your hands to roll the mixture into balls instead.

→ Why do they melt easily?

The buttery, creamy mix means they go soft fast. Keep them chilled in the fridge and serve cool so they hold up.

→ Can I use milk chocolate?

Stick with white chocolate so the tea stands out. Milk or dark will cover up that fresh matcha flavor.

Matcha Truffles

Velvety white chocolate bites with a matcha twist, rolled in extra tea powder, finished with raspberry bits.

Prep Time
30 Minutes
Cook Time
270 Minutes
Total Time
300 Minutes
By: Lily

Category: Decadent Desserts

Difficulty: Intermediate

Cuisine: Fusion from Japan

Yield: 25 Servings (25 bite-sized treats)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 1/3 cup of heavy cream.
02 2 small spoons of unsalted butter.
03 A pinch of salt (about 1/8 teaspoon).
04 3/4 teaspoon matcha powder, plus extra for dusting.
05 Freeze-dried raspberries for garnish.
06 10 ounces white chocolate, finely chopped.
07 2 teaspoons hot water, optional if texture needs adjusting.

Instructions

Step 01

Melt butter into the cream while warming on low. Sprinkle in salt as it melts.

Step 02

Pour that warm cream slowly into the matcha, whisk until it all comes together. Leave it for now.

Step 03

Take your chopped white chocolate and melt it gently over a double boiler. Keep stirring now and then.

Step 04

Stir the melted chocolate into the matcha cream mixture. If it feels thick, mix in a little warm water.

Step 05

Fill silicone molds with the ganache using a piping bag. Smooth out the tops and refrigerate for 4-5 hours.

Step 06

Pop the truffles out of the molds, then roll in sifted matcha and sprinkle those crushed raspberries on top.

Notes

  1. Store chilled for freshness.
  2. Always sift your matcha so it mixes without clumps.
  3. Softens quickly when left out at room temp.

Tools You'll Need

  • Small saucepan.
  • Heatproof double boiler.
  • Flexible silicone molds.
  • Bag for piping.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 85
  • Total Fat: 6 g
  • Total Carbohydrate: 8 g
  • Protein: 1 g