Matcha Ganache Recipe

Recipe at a Glance

Makes about 1 cup of ganache, 15 minutes total.

What You Need

- 6 oz (170g) white chocolate, finely chopped (or white chocolate chips) - 1/2 cup (120ml) heavy cream - 1.5 tbsp (9g) culinary or premium grade matcha - Pinch of salt - Optional: 1 tbsp unsalted butter for extra gloss

How to Make It

1. Sift matcha into a heatproof bowl with the chopped white chocolate. 2. Heat heavy cream in a small saucepan over medium heat until steaming and just beginning to simmer (do not boil). 3. Pour the hot cream over the chocolate and matcha. Do not stir yet -- let it sit for 2 minutes. 4. Stir gently from the center outward until completely smooth and glossy. 5. Add butter if using and stir until incorporated. 6. Use immediately as a warm drizzle, or let cool to room temperature for a spreadable frosting, or refrigerate for 2 hours for a firm truffle filling.

How to Use Matcha Ganache

As a drizzle: use warm ganache immediately. Drizzle over cakes, brownies, or ice cream.

As a frosting: let cool to room temperature (about 1 hour) until spreadable. Use to frost cakes or cupcakes.

As a truffle filling: refrigerate for 2 hours until firm. Scoop into balls, roll in matcha powder or cocoa, and refrigerate.

As a tart filling: pour warm ganache into a pre-baked tart shell and refrigerate until set.

Tips for the Best Result

Use white chocolate, not dark. Dark chocolate overpowers the matcha flavor. White chocolate provides richness while letting the matcha be the star.

Chop chocolate finely. Smaller pieces melt more evenly and produce a smoother ganache.

Do not boil the cream. Boiling cream can cause the ganache to separate. Heat until steaming and just beginning to simmer.

Sift the matcha. Unsifted matcha can create green lumps in the ganache. Sifting ensures even distribution.