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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 Time
5 mins
Cook Time
5 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 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

    Cup of Yum
  1. Line your baking tin with parchment paper.
  2. Pour your ⅓ cup heavy (whipping) cream into a DRY small saucepan. (Moisture will make the chocolate sieze, and turn it grainy.)
  3. 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.
  4. 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.)
  5. Stir in the Tablespoon of matcha powder.Pour into the baking tin lined with parchment paper.
  6. Tap the tin against the counter to get rid of air bubbles. Cover and chill for 3-4 hours, till solid.
  7. 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.)
  8. 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 Information

Calories 1254kcal (63%) Carbohydrates 103g (34%) Protein 23g (46%) Fat 83g (128%) Saturated Fat 51g (255%) Polyunsaturated Fat 3g Monounsaturated Fat 23g Cholesterol 125mg (42%) Sodium 175mg (7%) Potassium 562mg (16%) Fiber 0.3g (1%) Sugar 103g (206%) Vitamin A 2342IU (47%) Vitamin C 1mg (1%) Calcium 391mg (39%) Iron 5mg (28%)

Nutrition Facts

Serving: 1Serving

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.

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