About The Matcha Truffles
With only four ingredients, you can make a batch of intensely flavored matcha truffles. They are gluten free, vegan, and have no added sugar.
These delicious truffles combine the velvety richness of dairy free white chocolate with the earthy, slightly bitter notes of matcha powder.
Remember, homemade truffles don’t have to be perfect. Embrace the imperfections and enjoy the process of making artisan chocolate truffles.
Choosing Matcha Powder
Matcha is more than just green tea powder; it’s a nutritional powerhouse. Because it’s made from whole tea leaves, it contains a higher amount of antioxidants, vitamins, and minerals than regular green tea.
Matcha is characterized by its vibrant green color, smooth flavor, and slight natural sweetness.
But not all matcha is created equal, so let’s discuss choosing the best one for baking.
When choosing matcha, consider the following factors:
Origin: Matcha from specific regions in Japan, like Uji and Nishio are famous for its quality. Look for matcha that specifies its area of origin.
Color: High-quality matcha should be vibrant, almost electric green. It’s likely of lower quality or old if it’s yellowish or dull.
Matcha is typically categorized into two primary grades: Ceremonial and Culinary.
Ceremonial Grade: The highest quality matcha is from young tea leaves and stone ground into a fine green powder.
Ceremonial-grade matcha is traditionally used in Japanese tea ceremonies. It is perfect for drinking on its own or in lattes.
Culinary Grade: This matcha is intended for cooking and baking. The tea powder comes from slightly older tea leaves and has a more robust flavor that can withstand other ingredients.
Culinary grade matcha has subcategories: Premium or Café and Ingredient grades.
Premium-grade matcha is for matcha lattes and fine dessert preparations. In contrast, Ingredient-grade matcha is generally for baking purposes.
For this matcha truffles recipe, you can use premium or café grade matcha to ensure a good balance of flavor and color.
Best Vegan White Chocolates
When selecting vegan white chocolate, look for brands that use cocoa butter instead of palm oil.
Additionally, consider the sweetener used, as some brands may use alternative sugars for a lower glycemic option.
Ultimately, the best vegan white chocolate for your truffles will depend on your taste preferences and any dietary restrictions you may have.
Don’t be afraid to try a few different brands to see which you like best!
Here are a few brands of excellent baking vegan white chocolate:
Felchlin: Known as “Felchlin Vegan Choc Blanc 38%,” this brand is popular in professional kitchens. It is made with organic rice milk powder and organic Dominican cocoa butter, providing a rich and creamy texture perfect for this truffle recipe.
Pascha: Pascha’s vegan white chocolate main ingredients are cocoa butter and rice milk which give the chocolate a rich and creamy taste.
Enjoy Life Foods: This brand offers vegan white chocolate free from the top 14 common allergens. It’s made with cocoa butter and rice milk as a result of a smooth and creamy texture.
No Whey Foods: Their vegan white chocolate is made with cocoa butter and rice syrup powder, offering a sweet and creamy taste. It’s also free from common allergens.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Vegan White Chocolate 38% (Felchlin) | Any Vegan White Chocolate Brand |
| Organic H Grade Matcha | Premium Grade Matcha |
| Flora Heavy Cream | Califia Farms or Silk |
Process Steps
Making Matcha Ganache
- Melt the vegan white chocolate and cacao butter together in a double boiler or a bowl set over a saucepan of simmering water.
- Stir gently with a spatula until the mixture is smooth and fully melted.
- Quickly warm the cream without bringing it to a boil. Remove from heat.
- Sift the matcha powder into the warm cream and continuously stir to remove lumps.
- Combine the melted white chocolate and matcha-cream mixture. Mix thoroughly with a spatula or a hand mixer to smooth it out.
- Pour the warm matcha ganache into a bowl and let it cool to room temperature. Cover the ganache surface with plastic wrap and refrigerate for at least 3 hours or until firm enough to scoop.
- You can also leave it overnight for better results.
Shaping the Truffles
- Use a small spoon to scoop out a portions of the chilled mixture and roll them into balls with your hands.
- In a bowl of matcha powder, roll the ganache balls. Make sure they’re thoroughly coated to prevent them from sticking.
- Work quickly to prevent the mixture from melting. If it becomes too soft to shape, put it back in the refrigerator for a few minutes to firm up.
Final Chilling & Serving
- Refrigerate the truffles for another hour to set. It will help them hold their shape and make them easier to handle. Once set, you can roll them in extra matcha powder for a more intense flavor and a beautiful finish.
- Store the truffles in an airtight container of pastry box in the refrigerator for up to a week.
- Serve them chilled, as they can become soft at room temperature.
Matcha Truffles (GF,Vegan & No Added Sugar)
Equipment
- Digital scale
- hand blender
Ingredients
- 200 g vegan white chocolate
- 20 g cacao butter
- 110 g non-dairy heavy cream
- 8 g organic matcha powder plus more for coating
Instructions
Matcha Ganache
- Melt the vegan white chocolate and cacao butter together in a double boiler or a bowl set over a saucepan of simmering water.
- Stir gently with a spatula until the mixture is smooth and fully melted.
- Quickly warm the cream without bringing it to a boil. Remove from heat.
- Sieve the matcha powder into the warm cream and continuously stir to remove lumps.
- Combine the melted white chocolate and matcha-cream mixture. Mix thoroughly with a spatula or a hand mixer to smooth it out.
- Pour the warm matcha ganache into a bowl and let it cool to room temperature. Cover the ganache surface with plastic wrap and refrigerate for at least 3 hours or until firm enough to scoop.
- You can also leave it overnight for better results.
Shaping & Serving
- Use a small spoon to scoop out a portions of the chilled mixture and roll them into balls with your hands.
- In a bowl of matcha powder, roll the ganache balls. Make sure they’re thoroughly coated to prevent them from sticking.
- Work quickly to prevent the mixture from melting. If it becomes too soft to shape, put it back in the refrigerator for a few minutes to firm up.
- Refrigerate the truffles for another hour to set. It will help them hold their shape and make them easier to handle. Once set, you can roll them in extra matcha powder for a more intense flavor and a beautiful finish.
- Store the truffles in an airtight container of pastry box in the refrigerator for up to a week.
- Serve them chilled, as they can become soft at room temperature.
