Dessert Recipe Dessert Recipe Dessert Recipe Dessert Recipe Dessert Recipe

matcha chocolate truffles

Daniela Ortu

For Dessert


Published on

20 minutes to prepare and

Serves 3-4


Matcha chocolate truffles hand made and cooled in the fridge.


10-1/2 ounces (300 g) chopped unsweetened chocolate

30 gm brown cane sugar

3/4 cup (180 ml) full fat coconut milk

1 Tbsp (15 ml) matcha powder

1/2 tsp (2.5 ml) pure vanilla extract

Matcha powder, for dusting


In a small, heavy-bottomed pot, place the coconut milk, maple syrup, sugar chocolate, 1 Tbsp (15 ml) matcha powder, and sea salt. Cook over lowest heat possible, stirring constantly, until chocolate is almost completely melted. Remove from heat and continue to stir until chocolate is melted and mixture is smooth. Add vanilla and stir to blend well.

Pour the mixture into a bowl and allow to cool to room temperature. Refrigerate until just solid enough to hold its shape. Using a small scoop or teaspoon, roll mounds of dough into balls and place on a plate covered with plastic wrap. Refrigerate until solid.

Another way is to put liquid in a syringe and fill up silicone forms for truffles or ice cubes than wait until they become solid and put in the fridge. Same thing can be done with cream instead of coconut milk.


Makes up to 40 to 45 truffles


Login to post a comment

  • avatar

    Hello, I would love to make them but would like to know what is matcha powder and if I cannot get it what could i use as a substitute. thank you