Rich Matcha Dark Chocolate Truffles
Matcha Truffles Introduction
I remember the first time I made these Rich Matcha Dark Chocolate Truffles: it was a rainy afternoon and I wanted something comforting but elegant. I sifted bright green matcha over a glossy pool of melted dark chocolate and the aroma earthy, slightly sweet, and somehow calming filled my small kitchen. I sat with a warm cup of tea and sampled a tiny spoonful of the ganache, and the contrast of bitter, smooth dark chocolate with grassy matcha felt like a quiet celebration.
This recipe became special to my family because it is both simple to make and surprisingly luxurious to serve. The truffles are dense but melt on the tongue, with the matcha adding a fresh lift that keeps each bite from feeling heavy. I often bring a small box to friends as a little, thoughtful gift; they always come back asking for the recipe.
The Magic in This Recipe
Why make these truffles? They are quick to assemble, require minimal equipment, and yield an indulgent dessert that looks and tastes sophisticated. The combination of high-quality dark chocolate and ceremonial or culinary grade matcha creates a balanced flavor: rich cocoa depth with a bright, vegetal finish. These truffles are perfect for gifting, dessert plates, or a peaceful solo treat after dinner.
You’ll love them because they:
- Use pantry-friendly ingredients with a short hands-on time.
- Are adaptable for different dietary needs (see variations).
- Deliver a gourmet result without complicated techniques.
Ingredients You’ll Need
For the Matcha Dark Chocolate Ganache:
- 8 ounces (225 g) high-quality dark chocolate (70% cacao), finely chopped use good chocolate for best texture and flavor.
- 1/2 cup (120 ml) heavy cream or full-fat coconut milk for a dairy-free option.
- 1 teaspoon vanilla extract.
- 1 to 1.5 tablespoons matcha powder (culinary grade works; for a brighter green and more nuanced flavor, use ceremonial-grade). Sift the matcha to remove lumps.
For Coating and Finishing:
- 1/2 cup (50 g) unsweetened cocoa powder for dusting.
- Optional: 2 tablespoons powdered sugar to mix with cocoa for a lighter coating.
- Optional garnishes: sea salt flakes, white chocolate drizzle, toasted sesame seeds.
Notes on substitutions and quality:
- For a vegan version, replace heavy cream with full-fat coconut milk and ensure chocolate is dairy-free.
- Fresh matcha (stored in an airtight container) will give the brightest flavor.
- If you like a sweeter truffle, use slightly less bitter chocolate (60 to 65% cacao).
If you enjoy experimenting with truffle bases, you might also like this white chocolate variation: white chocolate eggnog truffles.
How to make Rich Matcha Dark Chocolate Truffles
Step 1: Prepare and measure everything (5 minutes).
- Finely chop the dark chocolate and place it in a heatproof bowl. Sifting the matcha now helps avoid lumps later.
Step 2: Heat the cream (3 to 4 minutes).
- In a small saucepan, gently heat the heavy cream (or coconut milk) until it just begins to simmer and small bubbles appear at the edges. Do not boil. Remove from heat.
Step 3: Combine cream and chocolate (2 minutes).
- Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 1 minute to soften the chocolate, then gently stir in small circles until smooth and glossy. If needed, microwave in 10-second bursts and stir to finish melting.
Step 4: Add matcha and flavor (1 minute).
- Sift the matcha directly into the chocolate mixture, add the vanilla extract, and whisk until fully incorporated. The ganache should be velvety and evenly colored. If it looks grainy, warm slightly and whisk more.
Step 5: Chill the ganache (1.5 to 2 hours).
- Cover the bowl with plastic wrap and refrigerate until the mixture is firm enough to scoop it should be soft but hold shape when scooped (about 1.5 to 2 hours).
Step 6: Form the truffles (20 to 30 minutes).
- Use a small cookie scoop or a teaspoon to portion the ganache. Roll between lightly oiled or gloved hands into 1-inch (2.5 cm) balls. If the ganache gets too soft, return to the fridge for 10 minutes.
Step 7: Coat the truffles (5 minutes + setting time).
- Roll each truffle in unsweetened cocoa powder (or cocoa and powdered sugar mix). Place on a baking sheet lined with parchment. For a glossy finish, dip in tempered chocolate or drizzle with melted white chocolate and allow to set.
Step 8: Chill and store (30 minutes to set).
- Chill the coated truffles for at least 30 minutes before serving. Store in an airtight container in the refrigerator for up to 7 days (or freeze up to 1 month).
Visual cues:
- Proper ganache is shiny and smooth after stirring.
- When chilled and scoop-ready, it should be firm but pliable, not rock-hard.
- Final truffles should have a smooth, even coating and clean edges.
Expert Tips & Ideas
- Use high-quality chocolate it makes the biggest difference in texture and flavor.
- Sift matcha for a smooth ganache and bright color.
- Chill ganache until just firm; overly cold ganache is hard to scoop and forms cracks.
- Work quickly with your hands to avoid melting the ganache; if your kitchen is warm, keep the bowl in the fridge between batches.
Variations and dietary tweaks:
- Vegan: Replace cream with full-fat coconut milk and use vegan dark chocolate.
- Boozy: Stir 1 to 2 teaspoons of liqueur (matcha liqueur, rum, or orange liqueur) into the warm ganache before chilling.
- Low-sugar: Use a higher percent cacao and unsweetened cocoa coating; consider a sugar-free sweetener if needed.
Storage:
- Refrigerate in an airtight container for up to 7 days.
- To freeze: flash-freeze on a tray for 1 hour, then transfer to a freezer-safe container for up to 1 month. Thaw in refrigerator before serving.
How to Serve
- Pair these truffles with green tea or a bold espresso to enhance the matcha and chocolate notes.
- For a dessert platter, arrange truffles with fresh berries and delicate cookies for contrast in texture and color.
- Presentation tip: place each truffle in a small paper cup and sprinkle a pinch of flaky sea salt or a tiny dusting of extra matcha on top for a refined look.
Nutrition and servings:
- Makes about 24 truffles, depending on size. Each truffle is calorie-dense; serve small portions (1 to 2 pieces) for a satisfying after-dinner treat.
Frequently Asked Questions
Q: Can I make these truffles ahead of time?
A: Yes. They keep well refrigerated for up to 7 days and can be frozen for up to 1 month. Thaw in the fridge.
Q: Can I use regular hot chocolate or cocoa mix instead of matcha?
A: You can, but matcha provides a unique grassy, slightly bitter note. Cocoa mix will make them sweeter and chocolate-forward.
Q: How do I prevent the ganache from becoming grainy?
A: Use good-quality chocolate and avoid overheating. Stir gently and allow the hot cream to sit on the chocolate for a full minute before stirring.
Q: Can I roll these in something other than cocoa powder?
A: Yes try finely chopped toasted nuts, shredded coconut, or a drizzle of tempered white chocolate.
Review
These truffles are the perfect balance of rich and bright. The texture is silky, and the matcha adds a sophisticated lift. I gifted a box to my neighbor and the entire batch disappeared in a day. – A delighted tester
Conclusion
I hope these Rich Matcha Dark Chocolate Truffles become a small ritual in your kitchen something to make for special moments or to brighten an ordinary afternoon. They bring together deep chocolate comfort and fresh, green matcha brightness in every bite, and I find that they always spark conversation when I share them with friends.
For a vegan spin and more inspiration, check out this related recipe: Vegan Matcha Dark Chocolate Truffles – Fooduzzi.
Please try the recipe and let me know how your truffles turn out. I love hearing which coatings and pairings people prefer.
Rich Matcha Dark Chocolate Truffles
Ingredients
Method
- Finely chop the dark chocolate and place it in a heatproof bowl. Sift the matcha to remove lumps.
- In a small saucepan, gently heat the heavy cream (or coconut milk) until it just begins to simmer and small bubbles appear at the edges. Do not boil. Remove from heat.
- Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 1 minute to soften the chocolate, then gently stir in small circles until smooth and glossy. If needed, microwave in 10-second bursts and stir to finish melting.
- Sift the matcha directly into the chocolate mixture, add the vanilla extract, and whisk until fully incorporated. The ganache should be velvety and evenly colored.
- Cover the bowl with plastic wrap and refrigerate until the mixture is firm enough to scoop (about 1.5 to 2 hours).
- Use a small cookie scoop or a teaspoon to portion the ganache. Roll between lightly oiled or gloved hands into 1-inch (2.5 cm) balls.
- Roll each truffle in unsweetened cocoa powder (or cocoa and powdered sugar mix). Place on a baking sheet lined with parchment.
- Chill the coated truffles for at least 30 minutes before serving. Store in an airtight container in the refrigerator for up to 7 days (or freeze up to 1 month).
Notes
- Easy Lasagna Soup Recipe | Quick & Hearty 40-Minute Meal - January 13, 2026
- Authentic Greek Moussaka - January 5, 2026
- Strawberry Heaven on Earth Cake - January 4, 2026
