My late friend Marcel had a way with all things chocolate and these Chocolate Matcha Truffles are no exception. They are too good to make that often.

I went through a phase where I drank matcha green tea latte's almost daily and loved every drop. When my friend Marcel found out she came up with this recipe and made it for me.

Oh boy was it delicious. Frankly, delicious isn't even the word. These Chocolate Matcha Truffles should be on every chocolate lovers bucket list. They are that good.

Feel free to serve them in squares like I do. My friend Marcel made them this way and this is how I will make them until I am dead.

You have the option of using a melon baller or scoop to make these truffles like round balls if you are interested. I find it to be too much work so I don't bother. These squares are perfect the way they are!

Ingredients in Chocolate Matcha Truffles

white chocolate
semi sweet chocolate
matcha powder
heavy or whipping cream
corn syrup
butter

How to make Chocolate Matcha Truffles

Prepare an 8x8 inch pan with parchment paper and set aside.

Place chocolate in a heavy bottomed saucepan over low heat and melt it

put chocolate in a microwave safe bowl and heat in 30 second bursts until melted. Stir every time the microwave stops. When your chocolate is almost melted do 15 second bursts and don't forget to keep stirring!

Remove melted chocolate from heat and set aside.

Sift the matcha powder into a medium sized bowl, making sure there are no lumps. Pour ¼ cup of cream in to the bowl and stir or whisk to form a smooth paste.

In a medium saucepan, over medium heat, combine the remaining cream and corn syrup together.

Bring to a gentle boil.

Add matcha paste and whisk to completely combine.

Remove from heat.

Pour the hot cream mixture into the bowl of melted chocolate and stir to thoroughly combine.

Stir in the butter and mix well.

Pour the mixture into your prepared pan and refrigerate overnight.

The next day, remove the chocolate from the pan and discard the plastic lining.

Cut the chocolate into squares. Serve chilled. Enjoy!

A sliced matcha truffle on parchment leaning against two other slices.

Chocolate Matcha Truffles

Karin and Ken

Creamy Matcha Chocolate Truffles swirl rich white and semi-sweet chocolate into an elegant no-bake candy that's perfect for holidays, gifts, and dessert trays.

Print Recipe Pin Recipe

Prep Time 20

Chill Time 4

Total Time 4 20

Course Dessert

Cuisine American

Servings 1 ½ inch pieces

Equipment

9 x 13 inch cake pan

Ingredients

3 cups white baking chocolate
3 cups semi-sweet baking
2 tablespoons matcha powder
2 cans (14 oz) sweetened condensed milk

Instructions

Prepare a 9x13 baking pan with parchment paper and set aside.
In 2 separate medium bowls, place your white chocolate in one and the semi-sweet chocolate in the other. Pour 1 can of sweetened condensed milk into each bowl and stir. Heat each bowl in 30-second bursts until melted. Stir every time the microwave stops. When your chocolate is almost melted, do 15-second bursts and don't forget to keep stirring!
Sift the matcha powder into the white chocolate bowl and mix it well, making sure there are no lumps and powder is dissolved.
Pour half of the matcha chocolate in and spread it out; drizzle or use a piping bag to make lines of chocolate over the matcha. Use a toothpick or skewer to make swirl designs. Repeat this process with the remaining matcha and chocolate for a second layer of swirls on top.
Set the pan aside in your refrigerator for it to set up. The matcha does make the green chocolate gooey, so if you like a harder truffle, you can place them in the freezer. It should chill for at least 4 hours to firm up.
Cut the chocolate into squares. Enjoy!