Hojicha Chocolate Truffles (Print Version)

Elegant dark chocolate truffles with creamy roasted green tea ganache centers, finished with a delicate hojicha powder dusting.

# What You'll Need:

→ Ganache

01 - 7 oz good-quality dark chocolate (60–70% cacao), finely chopped
02 - 4 fl oz heavy cream
03 - 0.35 oz hojicha tea leaves (roasted green tea), or 2 tablespoons loose leaf
04 - 0.7 oz unsalted butter, room temperature
05 - 1 teaspoon honey (optional, for subtle sweetness)

→ Coating

06 - 3 tablespoons hojicha powder (finely ground roasted green tea, for dusting)

# How To Make:

01 - Place the finely chopped chocolate in a heatproof bowl and set aside.
02 - In a small saucepan, bring the cream just to a simmer over medium heat. Remove from heat, add hojicha tea leaves, cover, and let steep for 7 minutes.
03 - Strain the cream through a fine-mesh sieve into a clean saucepan, pressing on the tea leaves to extract maximum flavor. Reheat if needed until just warm.
04 - Pour the infused cream over the chopped chocolate. Let sit for 2 minutes, then gently stir until smooth and fully melted.
05 - Add the butter and honey (if using), stirring until glossy and well incorporated.
06 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop.
07 - Using a small spoon or melon baller, scoop out portions of ganache (about 0.5 oz each) and roll into balls between your palms.
08 - Place the hojicha powder in a shallow bowl. Roll each truffle in the powder to coat evenly.
09 - Arrange on a parchment-lined tray. Store truffles in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving for optimal texture.

# Expert Tips:

01 -
  • The earthy, smoky notes of roasted green tea provide a sophisticated counterpoint to rich dark chocolate.
  • A medium-difficulty recipe that yields professional-looking results with minimal active cooking time.
  • A vegetarian-friendly dessert that is naturally refined and not overly sweet.
02 -
  • Hojicha powder is available at Japanese groceries or online; if you can't find it, you can grind loose hojicha tea leaves into a fine dust yourself.
  • Always use high-quality chocolate with 60–70% cacao for the most stable and flavorful ganache.
  • Ensure the ganache is fully chilled for at least 2 hours to make the rolling process easier and less messy.
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