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10 pieces of green-colored homemade Royce Nama Chocolate truffles.
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5 from 5 votes

3-ingredient Matcha Nama Chocolate

These Matcha Nama Chocolate Truffles are so easy to make but taste just like the expensive Royce Chocolates. You can make these budget-friendly matcha chocolates over a stove: no double boiler needed! Smooth and aromatic, they're simply delicious but not too sweet, as the earthiness of the matcha balances the sweetness of the chocolate. (Done in 30 minutes, with 3 hours chilling time.)
Prep Time5 minutes
Cook Time25 minutes
Chilling3 hours
Course: Dessert, Snack
Cuisine: Japanese
Calories: 1254kcal
Author: Zen

Equipment

  • 1 DRY pot
  • 1 DRY heat-proof spatula
  • 1 sieve

Ingredients

  • ⅓ Cup Heavy Whipping Cream Preferably Hokkaido cream from Japanese markets. If not a 36-38% fat cream
  • 6 oz Couverture White Chocolate Valrhona or Barry Callebaut is good (I sometimes also make these green tea truffles with (natural) pink Ruby chocolate, which has a slightly fruity flavor. (Do not use white chocolate chips, milk or dark chocolate.) If you want to use a chocolate bar, you will need to cut it into smaller pieces so that it melts more evenly. (Use a good quality chocolate bar like Lindt. NEVER Cadbury. The chocolate you use must contain cocoa butter, not vegetable oil!)
  • 1½ Tablespoons Matcha Powder 1 Tablespoon for whisking into the chocolate, ½ for sifting over the chocolate. Culinary grade will work but make sure it's still bright green. (See photo in post.)

Instructions

  • Line your baking tin with parchment paper.
  • Pour your ⅓ cup heavy (whipping) cream into a DRY small saucepan. (Moisture will make the chocolate sieze, and turn it grainy.)
  • Over medium heat, bring it ALMOST to a boil over medium heat- you will see small bubbles around the edges of the pan. Remove from the heat.
  • Immediately add the 6oz of chocolate and stir with a DRY heat-proof spatula. Keep stirring till all the chocolate has melted into the cream and the mixture becomes smooth. (There should be no more lumps.)
  • Stir in the Tablespoon of matcha powder.Pour into the baking tin lined with parchment paper.
  • Tap the tin against the counter to get rid of air bubbles. Cover and chill for 3-4 hours, till solid.
  • Lift the parchment paper/ chocolate out of the tin. Run a sharp knife through hot water then carefully wipe it dry. (This helps it cut the chocolate more easily.)
  • Cut the chocolate into your desired sizes, then sift the remaining matcha powder over the chocolate. Enjoy!

Notes

Storage: keep it refrigerated at all times. It melts very quickly! Finish within 2-3 days.
To serve: take it out of the fridge a few minutes before you want to eat it!
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.

Nutrition

Calories: 1254kcal | Carbohydrates: 103g | Protein: 23g | Fat: 83g | Saturated Fat: 51g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 125mg | Sodium: 175mg | Potassium: 562mg | Fiber: 0.3g | Sugar: 103g | Vitamin A: 2342IU | Vitamin C: 1mg | Calcium: 391mg | Iron: 5mg