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July 10, 2015

How to Make Matcha Chocolate Truffles

By Stuart Turner

Matcha is luxurious, there's no doubt about that. It's one of the most delicious and exquisite teas you can buy, but it's even better and more indulgent when used in baking. Matcha compliments many flavours well and offers a subtle, tea fragrance itself. On this occasion, we'll be adding matcha to our white chocolate truffle recipe, and adding a delicious cherry, sakura inspired filling which makes the matcha flavours pop! 

This is a lovely recipe to make as a gift for someone, or to eat up all to yourself...

You Will Need

  • 350g Quality White Chocolate
  • 1/2 Cup Double Cream
  • 3 Tbsp Matcha Powder + 1 Tbsp for Coating
  • 3 Tbsp Smooth Cherry Jam or Compote


  • Fill a saucepan with about 1 inche of hot, boiling water and set the heat to low. Now take a glass or ceramic bowl that fits in the pan snugly without touching the bottom; this is a bain marie.
  • Break up all of the chocolate and place it in the bain marie bowl. Allow it to melt gently, stirring only occasionally. 
  • When fully melted remove from the heat and whisk in the double cream. The mixture should start to thicken.
  • Remove 1/4 of the mixture and transfer to another bowl. To this, mix in the cherry jam until well combined.
  • With the rest of the mixture, add the 3 tbsp of matcha powder and combine well.
  • Now ensure your hands are cold or wear plastic gloves. Take 2 tsp of the matcha chocolate and roll it into a ball, then flatten it. Take 1 tsp of the cherry chocolate, roll it into a ball and place in the middle of the matcha chocolate. Envelope the cherry chocolate in the matcha chocolate, then roll back into a smooth truffle shape. Continue until you have used all the mixtures.
  • Finally, roll the truffles in the remaining matcha powder for a dusted coating.
  • Place in the fridge on a baking paper lined tray for a few hours, then enjoy!

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