How to Make Matcha Chocolate Truffles | The Chocolate Professor

Matcha chocolate truffles with ganache photo credit Rebecca Frey

In January 2025, the chocolate bar matcha latte—a blend of iced matcha green tea, pistachio syrup, and chocolate cold foam—became a TikTok trend, with fans ordering this off-menu Starbucks creation and posting about it on social media.

The viral beverage is the latest in a recent explosion of matcha-and-chocolate pairings. The combination appears in everything from artisan chocolate bars such as MarieBelle's White Chocolate Bar with Japanese Matcha, Sea Salt, and Wafer Flakes to offerings from major players in the chocolate industry, like TCHO's Perfect Matcha, a matcha oat milk white chocolate bar with strawberries. Green Tea Kit Kats, originally produced for the Japanese market, now boast a loyal following worldwide.

Why is matcha in my chocolate?

Matcha is a type of tea made by grinding young, shade-grown green tea leaves into a fine powder. The role of matcha in traditional Japanese tea ceremonies dates back centuries, but contemporary pastry chefs and food and beverage brands are also embracing this green tea for its nutritional properties, earthy flavor, and bright green color. Matcha enthusiasts can enjoy a latte at Blank Street Coffee, a slice of cake at Paris Baguette, or a cone of matcha ice cream at Soft Swerve. The earthy and sometimes bitter flavors of matcha cut the sweetness of chocolate. Matcha and chocolate can both share earthy and floral aromas that complement one another.

Pairing Matcha and Chocolate

Chocolate-based matcha recipes often include a white chocolate component. In this truffle recipe, I've opted instead to blend matcha powder with a mild milk chocolate, sweet enough to balance the tea's grassy and umami notes but without the sometimes-cloying sweetness of white chocolate.

I developed this recipe with Guittard 33% Brussels Milk Couverture, but any mild and creamy milk chocolate with a lower cacao percentage, such as Callebaut 33.6% Belgian Milk Chocolate or Valrhona Caramélia 36%, will work. When pairing matcha and chocolate, pay attention to percentages. Avoid high-percentage dark chocolates— the combined bitterness of matcha and dark chocolate can quickly overwhelm the palate.

Tips for Making Matcha Chocolate Truffles

Coating matcha chocolate truffles photo credit Rebecca Frey

These truffles require just 4 ingredients and about 10 minutes of active preparation time, plus another hour to allow the ganache to set.

Pure matcha powder produces vibrant green truffles, but go sparingly. While eye-catching, a very thick layer of matcha can create an unpleasant texture and overpowering flavor.

For less intensity, dust truffles in a thin layer of matcha powder, or roll in a fifty-fifty mix of matcha and confectioner's sugar. You can also increase the tea flavor by adding a second tablespoon of matcha to the ganache, then roll the finished truffles in unsweetened cocoa powder instead.

Setting time will vary depending on your fridge temperature and the specific chocolate you've chosen, so check periodically beginning at the 1-hour mark. The finished ganache should feel firm enough to scoop with a melon baller, but not rock solid.

Allow refrigerated truffles to sit at room temperature for about 30 minutes, and add a fresh dusting of matcha just prior to serving. Serve in paper truffle cups for mess-free presentation and handling.

Matcha Chocolate Truffles Recipe

Yields 16-18 1-inch round truffles

Several matcha chocolate truffles photo credit Rebecca Frey

Ingredients

8 ounces milk chocolate (about 1 1/2 cups)
1/3 cup whipping cream
1 Tablespoon matcha powder, plus more for rolling
1 Tablespoon unsalted butter, softened

Directions

Add the milk chocolate to a double boiler or place a metal bowl over a pot of simmering water to create a hot water bath.

Melt the chocolate, stirring occasionally, until completely melted.

Meanwhile, warm the cream in a small saucepan. Sift in the matcha powder and whisk until powder dissolves.

Pour the cream over the melted chocolate and whisk briskly to combine.

Whisk in the butter and allow it to melt.

Cover bowl tightly with plastic wrap. Refrigerate 2 hours, or until firm enough to scoop.
Line a plate or small tray with parchment.

Dip a 1-inch melon baller or small cookie scoop in hot water. Scoop ganache into 16-18 portions.

With your hands, shape each portion into a ball. Roll balls in matcha powder. Arrange on prepared tray.

Refrigerate until ready to serve. Allow truffles to sit at room temperature for 30 minutes. Re-roll in additional matcha powder prior to serving.

Store matcha truffles in an airtight container in the refrigerator for up to 1 week.