White Chocolate Truffles
with Matcha or Cranberry Juice Powder
a sweet treat recipe
She’s from America. He’s from Russia. They met as students in Czechia, got married in Slovenia, and have been eating their way around the world together ever since! Now based in Lincoln, Nebraska, Brit and Viktor enjoy creating globally inspired recipes that allow you to travel the world without leaving your kitchen. On their blog, Whisked Away Kitchen, you'll find adventurous recipes that are flavorful, attainable and perfect for entertaining friends and family. Follow along at whiskedawaykitchen.com or on Instagram
@thewhiskedawaykitchen.
Smooth white chocolate ganache gets a pop of color and flavor—choose matcha for earthy green tea notes or cranberry juice powder for a tart-sweet kick! Dipped in more white chocolate for a crisp shell, these homemade treats are as fun to make as they are to eat!
TIME (ACTIVE) | 40 M
TIME (INACTIVE) | 1 H 40 M
TOTAL | 2 H 20 M
24 SERVINGS
| 1 truffle
- Prepare the white chocolate ganache. Place chopped white chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until just warm. Sift in your chosen flavoring (matcha or cranberry juice powder). Whisk until fully dissolved. Continue heating just until small bubbles form around the edges.
- Pour the warm cream over the chocolate, cover, and let sit for 1 minute to soften the chocolate.
- Whisk until smooth, then stir in the cubed butter until fully incorporated.
- Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until firm enough to scoop (about 1 hour).
- Using a piping bag or a small scoop (about 1 tablespoon per truffle), portion the ganache into balls. Roll between your hands to form balls. Place them on a parchment-lined tray and freeze for 20 minutes.
- Make the white chocolate coating. In a microwave-safe bowl, melt the white chocolate and coconut oil in 15-second intervals at 50% power, stirring between each interval. Stop heating when mostly melted and stir until smooth.
- Use a fork or toothpick to carefully dip each truffle into the melted chocolate. Allow excess to drip off and return to the parchment-lined tray.
- Refrigerate for 20 minutes or until the coating is set.
- For an optional drizzle, melt 2 oz white chocolate and pipe or drizzle over the coated truffles.
Store in an airtight container in the refrigerator for up to 1 week.
If the white chocolate doesn’t fully melt after adding the warm cream, gently reheat the mixture over a double boiler (or in 5-second microwave bursts), stirring constantly until smooth. Avoid overheating, as white chocolate can seize.
Use real white chocolate bars with 28–30% cocoa butter. Avoid "white chocolate baking chips" or products labeled with "vegetable oils" (palm, soybean)—these lack cocoa butter and won’t set or taste the same.
food grade
powder
Matcha tea is a bright-green, fine-mesh powder. Its vibrant green color can add a nice visual pop to foods.
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$19
juice
powder
Sought after for its inherent tang as well as its cotton-candy food coloring effects, cranberry juice powder can be a tasty and aromatic natural alternative to standard food colorings.
0.25 oz - PORTION$0.50
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$19
