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These matcha truffles are ultra-creamy and buttery, with the delicate grassy notes of matcha powder balanced against sweet white chocolate. A crisp coating gives each truffle a pleasant snap, and an extra dusting of matcha on top intensifies the green tea flavour. This no-bake, minimal-ingredient recipe is simple to follow and yields wonderfully smooth white chocolate ganache truffles.
The instructions include tips for achieving the creamiest ganache and troubleshooting advice if the ganache should separate. The process is straightforward: make the matcha white chocolate ganache, chill it until firm, form the truffles, dip them in a coating, and finish with a sprinkle of matcha.
How to get the creamiest texture
Start with good-quality white chocolate. Avoid standard white chocolate chips unless you know they melt smoothly; quality white chocolate often has a slight yellow tint and melts readily. Using proper white chocolate will give a richer, creamier mouthfeel in the ganache.
Avoid using low-quality chips or candy melts in the ganache itself, as they can split and produce a dull, grainy texture. For the ganache filling, real white chocolate (not candy melts) yields the best texture when melted properly with cream and butter.
The difference between white chocolate and white chips/candy melts
White chips and candy melts are formulated with vegetable oils instead of cocoa butter. That makes them set with a glossy finish and a firm snap without tempering. They taste similar to white chocolate, but high-quality white chocolate offers a creamier, more luxurious mouthfeel.
For coating truffles, cake pops, or decorations, I often use white candy melts or white coating chips because they set quickly with a shiny, snappy finish. For the ganache center, however, real white chocolate gives a superior texture.
What can I use instead of white chips/candy melts?
If you’d rather avoid coatings made with vegetable oil or want a simpler finish, try a dry coating: sift together powdered sugar and matcha powder and roll the chilled ganache balls in that mixture for an even, sweet matcha coating.
You can also use good-quality white chocolate for dipping, but it must be tempered to set with the same snap and shine as coating wafers. If you choose untempered white chocolate, store the coated truffles in the refrigerator and avoid leaving them at room temperature for long, as the coating may soften.
What to do if my white chocolate ganache splits?
A split ganache means the fat has separated from the solids, leaving a dull, grainy appearance. It’s fixable. Try one of these methods:
- Whisk the ganache vigorously over a bowl of hot water, taking care not to let any water splash into the mixture.
- If whisking over hot water doesn’t work, add 1/2 teaspoon warm milk and whisk vigorously. Repeat with another 1/2 teaspoon if needed until it comes back together.
What type of matcha powder do I use?
Use baking- or culinary-grade matcha for these truffles. Ceremonial matcha is very smooth and delicate, and its subtle sweetness can be lost when combined with sweet white chocolate. Culinary matcha is slightly more robust and grassy, which helps the matcha flavour stand out in the ganache. Culinary matcha is also typically more affordable, making it a practical choice for baking.
Check out my related recipes:
- Salted chocolate pecan brownies
- Mini honey apple pies
- Brown butter blondies
Let’s get truffling!
Have 1 cup of finely chopped good-quality white chocolate or white chocolate chips ready in a medium bowl.
In a small saucepan, heat 2 tablespoons cubed butter and 4 tablespoons heavy cream together until just simmering, then remove from the heat.
Sift 1/2 teaspoon matcha powder into the warm cream and butter, whisking to combine thoroughly so the matcha dissolves evenly.
Pour the matcha-infused cream over the chopped white chocolate. Cover the bowl and let it sit for three minutes to soften the chocolate.
Whisk the mixture until smooth. If some chocolate remains unmelted, warm the ganache briefly in the microwave for a few seconds and whisk again, or place the bowl over a hot water bath and stir gently—being careful not to let any water get into the ganache, which can cause splitting.
When smooth, cover the bowl and refrigerate for 1–2 hours until the ganache firms up enough to scoop.
Once the ganache is set, melt 1 cup white candy melts in the microwave in 10-second increments, stirring between intervals until smooth. Alternatively, melt them in a double boiler and let the coating cool slightly before dipping.
Scoop a spoonful of chilled ganache and roll it with your fingertips into a 1-inch ball. Use spoons or a toothpick to dip each truffle into the melted white coating and place them on a baking sheet lined with parchment paper. Finish by sprinkling about 1/4 teaspoon matcha powder evenly over the truffles.
As an alternative coating, roll the chilled ganache balls in a mixture of powdered sugar and matcha (see notes below) for a soft, dusted finish.
Store the truffles in an airtight container in the refrigerator for up to 6 days, or freeze them in a freezer-safe container for up to 2 months. Allow refrigerated truffles to sit at room temperature for about 20 minutes before serving for a creamier center; if frozen, let them sit 30 minutes to soften.
Happy baking! xx
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📖 Recipe
Matcha White Chocolate Truffles
Mary
Pin Recipe
Shop Ingredients
Equipment
- toothpick
- large plate or baking sheet
- parchment paper
Ingredients
Truffles:
- 1 cup good-quality finely chopped white chocolate or white chocolate chips
- 2 tbsp butter, cubed (30 g)
- 4 tbsp heavy cream, at least 35% (60 mL)
- 1/2 tsp matcha powder (baking/culinary quality works best)
Coating:
- 1 cup white candy melts (coating wafers) — not the same as real white chocolate; see notes for alternatives
- 1/4 tsp matcha powder for sprinkling
Instructions
- Place the finely chopped white chocolate or white chocolate chips in a medium bowl.
- Heat the butter and heavy cream in a small saucepan until just simmering, then remove from heat.
- Sift the matcha powder into the warm cream and butter, whisking to combine.
- Pour the matcha cream over the chopped white chocolate. Cover and let sit for 3 minutes to soften, then whisk until smooth.
- If the chocolate hasn’t fully melted, warm briefly in the microwave for a few seconds and whisk, or place the bowl over warm water and stir gently. Avoid letting water touch the ganache.
- Chill the ganache, covered, in the refrigerator for 1–2 hours until firm enough to scoop.
- Melt the white candy melts in 10-second microwave intervals, stirring between, or use a double boiler. Let the coating cool slightly before dipping.
- Scoop chilled ganache and roll into 1-inch balls. Dip each ball into the melted coating and set on parchment. Sprinkle with matcha.
- Alternatively, roll chilled truffles in a sifted powdered sugar and matcha mixture for a dusted coating.
- Store truffles in an airtight container in the fridge for up to 6 days, or freeze for up to 2 months. Let refrigerated truffles sit 10–20 minutes at room temperature (or longer from frozen) before serving for a creamier center.
Notes
If your ganache splits: Whisk it vigorously over a bowl of hot water, taking care not to introduce moisture. If that doesn’t restore it, add 1/2 teaspoon warm milk and whisk; repeat if necessary.
Alternative coating: Sift together 1/4 cup icing sugar and 1/4 teaspoon matcha powder, then roll the truffles in that mixture for a soft, sweet matcha coating.