5 from 15 votes
3-ingredient Matcha Nama Chocolate
3-ingredient Matcha Nama Chocolate is a rich, creamy confection combining heavy whipping cream, quality white chocolate, and bright matcha powder. The chocolate is melted gently into warm cream, then blended with matcha powder for a smooth, green tea-flavored ganache. After chilling and cutting, the chocolates are dusted with a vibrant matcha powder finish, yielding a delicate, silky texture with balanced sweetness and earthy matcha notes.
Prep Time
5 mins
Cook Time
25 mins
Chilling
3 hrs
Calories:
1254 kcal
Course:
Dessert, Snacks
Cuisine:
Japanese
Ingredients
- ⅓ Cup heavy whipping cream Preferably Hokkaido cream from Japanese markets. If not a 36-38% fat cream
- 6 oz 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!, couverture
- 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!
Cup of Yum
Notes
- Keep the chocolates refrigerated to prevent melting; serve shortly after removing from the fridge for best texture.
- Use high-quality white chocolate containing cocoa butter, not vegetable oil, for best melting and flavor.
- Use dry utensils and a dry saucepan to avoid chocolate seizing or becoming grainy during melting.
- Run a sharp knife through hot water and dry it before cutting to make clean, smooth slices.
- Consume within 2–3 days for optimal freshness as the chocolates soften quickly at room temperature.
Nutrition Information
Calories
1254kcal
(63%)
Carbohydrates
103g
(34%)
Protein
23g
(46%)
Fat
83g
(128%)
Saturated Fat
51g
(255%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
23g
(115%)
Cholesterol
125mg
(42%)
Sodium
175mg
(7%)
Potassium
562mg
(12%)
Fiber
0.3g
(1%)
Sugar
103g
(206%)
Vitamin A
2342IU
(47%)
Vitamin C
1mg
(1%)
Calcium
391mg
(39%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 1254
% Daily Value*
| Calories | 1254kcal | 63% |
| Carbohydrates | 103g | 34% |
| Protein | 23g | 46% |
| Fat | 83g | 128% |
| Saturated Fat | 51g | 255% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 125mg | 42% |
| Sodium | 175mg | 7% |
| Potassium | 562mg | 12% |
| Fiber | 0.3g | 1% |
| Sugar | 103g | 206% |
| Vitamin A | 2342IU | 47% |
| Vitamin C | 1mg | 1% |
| Calcium | 391mg | 39% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.