Hojicha Truffles (Print Version)

Bite-sized dark chocolate truffles with roasted green tea ganache, finished with hojicha powder dusting.

# Ingredient List:

→ Ganache

01 - 7 oz good-quality dark chocolate (60–70% cacao), finely chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp hojicha tea leaves (roasted green tea)
04 - 0.75 oz unsalted butter, room temperature
05 - 1 tsp honey (optional)

→ Coating

06 - 3 tbsp hojicha powder (finely ground roasted green tea)

# How to Make:

01 - Place the finely chopped dark chocolate in a heatproof bowl and set aside.
02 - In a small saucepan, bring the heavy cream just to a simmer over medium heat. Remove from heat immediately, add hojicha tea leaves, cover, and let steep for 7 minutes to extract flavor.
03 - Strain the cream through a fine-mesh sieve into a clean saucepan, pressing firmly 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 undisturbed for 2 minutes, then gently stir until smooth and completely melted.
05 - Add the room-temperature butter and honey (if using), stirring until glossy and fully incorporated.
06 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop cleanly.
07 - Using a small spoon or melon baller, scoop portions of ganache (about 0.5 oz each) and roll into smooth balls between your palms.
08 - Place hojicha powder in a shallow bowl. Roll each truffle in the powder, pressing gently to ensure even coating.
09 - Arrange on a parchment-lined tray. Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature for 20 minutes before serving for optimal texture.

# Expert Advice:

01 -
  • The roasted green tea infusion creates depth you cant get from regular chocolate truffles
  • They look impressive but require only basic kitchen skills and patience
  • The balance of bitter chocolate and naturally sweet hojicha is sophisticated without being pretentious
02 -
  • Warm hands will melt the ganache quickly, so work efficiently and keep a bowl of ice water nearby to chill your fingers between truffles
  • The steeping time for the tea is non-negotiable going shorter yields weak flavor while longer makes the cream bitter
  • Room temperature ingredients matter more than you think cold butter creates grainy ganache that never reaches proper consistency
03 -
  • Temper your chocolate before mixing if you plan to dip the finished truffles for that professional snap and shine
  • Use a small cookie scoop instead of a spoon for perfectly uniform truffles that look like they came from a chocolate shop
  • Grind extra hojicha leaves in a clean coffee grinder if you cannot find powder at specialty stores
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