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Rich Matcha Dark Chocolate Truffles

These luxurious truffles combine rich dark chocolate with the earthy brightness of matcha, creating a melt-in-your-mouth dessert perfect for gifting or enjoying solo.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: Fusion, Japanese
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Matcha Dark Chocolate Ganache
  • 8 ounces high-quality dark chocolate (70% cacao), finely chopped Use good chocolate for best texture and flavor.
  • 1/2 cup heavy cream or full-fat coconut milk Use coconut milk for a dairy-free option.
  • 1 teaspoon vanilla extract
  • 1 to 1.5 tablespoons matcha powder Sift to remove lumps. Culinary grade works; for a brighter color and flavor, use ceremonial-grade.
For Coating and Finishing
  • 1/2 cup unsweetened cocoa powder For dusting.
  • 2 tablespoons powdered sugar Optional, to mix with cocoa for a lighter coating.
  • Optional garnishes: sea salt flakes, white chocolate drizzle, toasted sesame seeds

Method
 

Preparation
  1. Finely chop the dark chocolate and place it in a heatproof bowl. Sift the matcha to remove lumps.
Heating
  1. 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.
Combine Cream and Chocolate
  1. 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.
Add Matcha and Flavor
  1. 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.
Chilling Ganache
  1. Cover the bowl with plastic wrap and refrigerate until the mixture is firm enough to scoop (about 1.5 to 2 hours).
Forming Truffles
  1. 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.
Coating Truffles
  1. Roll each truffle in unsweetened cocoa powder (or cocoa and powdered sugar mix). Place on a baking sheet lined with parchment.
Chill and Store
  1. 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

You can substitute heavy cream with full-fat coconut milk for vegan options and ensure chocolate is dairy-free. For variations, consider adding liqueur or using finely chopped nuts for coating.