Valentine's Day Yuzu Matcha Truffles

Valentine's Day Yuzu Matcha Truffles

  • Serves 2
Rated by 35 people
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Create a perfect homemade sweet treat this Valentine’s Day with this yuzu matcha truffle recipe. These truffles combine the sharp citrus flavour of yuzu and the earthy, leafy flavour of matcha; both flavours of which are balanced out by the rich creaminess of the white chocolate. Ideal for a romantic after-dinner treat, or presenting as a unique Valentine’s Day gift.


for the yuzu white chocolate ganache:
• 100g double cream
• 175g good quality white chocolate
• 1-3 tbsp yuzu juice

for the white chocolate and matcha coating:
• 300g good quality white chocolate
• 20g matcha powder

How To Prepare

  1. Bring cream to the boil on a stove top, then turn off the heat. Break apart 175g chocolate and place into a separate bowl. Pour the hot cream over the chocolate and whisk together until the chocolate melts and everything combines to create a thick ganache.

  2. Add yuzu juice one tablespoon at a time. After each tablespoon, be sure to mix the yuzu in and taste test the ganache. Different people like different amounts of citrus, and this method ensures that the yuzu flavour is not too strong or weak for you.

  3. Spread ganache on a shallow dish, cover in cling film, and refrigerate for 20-30 minutes or until the ganache is firm to the touch. Spoon bite-size amounts into your hands and roll into balls.

  4. Next, melt the remaining chocolate, taking care to make sure it is not too hot, and pour into a small bowl. Sprinkle the matcha powder into a separate bowl.

  5. Place a truffle into the bowl containing the melted chocolate and roll around until the truffle is coated. While the chocolate coating is still wet, place the truffle in the matcha powder and roll until it is covered again. Repeat with the remaining truffles.

  6. Cover the completed truffles with cling film again and refrigerate until the chocolate coating has hardened. Then, enjoy.

Tips and Information

• For a stronger matcha flavour, try adding 5-10g matcha powder to the hot cream, leaving it to in infuse for five minutes, then adding the combined mixture to the white chocolate and whisking together.
• If you would like to save some truffles for later, you can store them in a plastic container in the fridge for up to two weeks.