White Chocolate Matcha Truffles
makes about 25
recipe adapted from The Spruce Eats
for the ganache:
- 1 teaspoon matcha powder
- 1/4 cup heavy whipping cream
- 8 oz. white chocolate, finely chopped (or high-quality chips)
- 1 tablespoon salted butter, at room temperature
for the topping
- 1/4 teaspoon matcha powder
- 1/4 teaspoon kosher salt
- 1/4 cup white chocolate, melted
Heat whipping cream in a small microwave-safe bowl for about 30 seconds, or until warm. Strain matcha powder into the warm cream and mix well to combine. Let steep while you melt the chocolate.
Heat white chocolate in a medium-sized microwave-safe bowl for 30 seconds, stir and return to microwave for another 30 seconds. Repeat until white chocolate is completely melted. Slowly stir in the matcha cream, followed by the butter, and stir well to combine. Cover the matcha ganache and place in the refrigerator for at least three hours.
In a small bowl, combine the matcha powder and kosher salt. Set aside.
When ready to assemble truffles, use a small candy scoop to form 1-inch balls of ganache. Place each truffle on a parchment-lined baking sheet. Place baking sheet in the refrigerator to chill while you melt 1/4 cup white chocolate in a small bowl in the microwave. Take a fork and dip it into the melted white chocolate and drizzle melted chocolate over the tops of each truffle. Sprinkle a little bit of matcha salt onto each truffle. Put truffles back in the refrigerator to chill. Pull the truffles off parchment and package up when ready/white chocolate has set.