Chocolate Truffles & Matcha Strawberry Truffles (2024)

Let’s make some velvety, melt-in-your-mouth chocolate truffles that require only 3 simple ingredients – sweetened condensed milk, cocoa powder, and milk powder.

Then, prepare to be enchanted by our matcha strawberry truffles, a fusion of rich matcha flavor, the sweetness of condensed milk, and the vibrant freshness of strawberries, all harmoniously blended with a touch of milk powder.

These beautiful and delicious homemade chocolate and matcha strawberry truffles are perfect for gifting, impressing guests, or simply satisfying your sweet cravings.

It’s time to create bite-sized pieces of heaven, one truffle at a time~🧆

Tips for making truffles at home

1. Milk powder: You can make chocolate truffles at home with only 2 ingredients: condensed milk and cocoa powder. The addition of milk powder adds a lighter texture and a milky flavor. If you prefer a more intense chocolate flavor, you can replace the milk powder with an equal amount of cocoa powder.

• Yet, in the matcha strawberry truffles recipe, omitting the milk powder is not an option. Matcha powder carries a more intense and bitter flavor compared to cocoa powder. A generous amount of milk powder is essential to counterbalance this bitterness.

2. Patiently Mixing: Use a silicone spatula, not a whisk, to combine the ingredients. The mixture should be thick and fudgy, requiring patience as it might be challenging to mix. Do not knead the dough with your hands, as it will become messy and sticky.

3. Shape with Plastic Food Wrap: The dough for truffles can be sticky and soft, making it challenging to handle directly with your hands. Wrapping the dough in plastic food wrap prevents it from sticking to your hands and makes the shaping process much easier and cleaner.

4. Chilling Time: Proper chilling is essential. You can choose the freezer for a quick set or the refrigerator for a longer, more flexible chilling time range. Allow the truffle mixture to firm up nicely before cutting it.

5. Dusting Technique: Prevent sticking by dusting your cutting board with cocoa/matcha powder. This step ensures you can easily handle the truffles without them adhering to the surface.

6. Serving and Storage: Serve your truffles immediately for the freshest taste, or store them in an airtight container in the fridge. Proper storage ensures the chocolate truffles to stay delicious for up to a week, though truffles with fresh strawberries might have a shorter shelf life, typically around 3 days.

EQUIPMENT for making chocolate/matcha strawberry truffles

• Kitchen scale or measuring cups
• Mixing bowl
• Silicone spatula
• Plastic food wrap
• Cutting board & Knife
• Fine mesh strainer

INGREDIENTS

– For making chocolate truffles

• 180gsweetened condensed milk(¾ cup)
• 60gcocoa powder(1/2 cup;unsweetened)
• 16gmilk powder – optional(2 tbsps;You can substitute it with the same amount ofcocoa powder.)

– For making matcha strawberry truffles

• 160gsweetened condensed milk(⅔ cups)
• 64gmilk powder(½ cup)
• 12gmatcha powder(2 tbsps)
• 8small strawberries– washed and patted dry (optional; if you chose to skip the strawberry filling, you can follow the steps of the chocolate truffles’ recipe to make square matcha truffles.)

INSTRUCTIONS

– To make chocolate truffles

1. In amixing bowl, add thesweetened condensed milk,cocoa powder, andmilk powder(*adding milk powder can enhance the chocolate truffles’ flavor and texture, but it can be replaced with an equal amount of cocoa powder). Use asilicone spatulato stir until well combined. (The mixture will be thick and fudgy, sodo notuse a whisk to combine the mixture.)

2. Transfer the mixture to a large sheet ofplastic food wrap, fold the four edges of the plastic food wrap inward to securely wrap up the mixture.

3. Use a rolling pin (or a glass wine bottle) to flatten the mixture into a square (about 5 x 5 inches).

4. Place the dough in thefreezerfor about30 minutesuntil it firms up slightly. Alternatively,refrigerateit for2 hours to a weekif you plan to enjoy the chocolate truffles later.

5. Use afine mesh strainerto sift a thin layer of cocoa powder over acutting boardto prevent sticky. Remove plastic food wrap from the dough, place the dough on the dusted cutting board, sift a thin layer of cocoa powder over the dough, thencut it into 16 small squares.

6. Serve immediatelyor keep the truffles in an airtight container in the fridgeforup to a week.

– To make matcha strawberry truffles

1. In amixing bowl, add thesweetened condensed milk,matcha powder, andmilk powder. Use asilicone spatulato stir until well combined. (The mixture will be thick and fudgy, sodo notuse a whisk to combine the mixture.)

2. Transfer the mixture to a large sheet ofplastic food wrap, fold the four edges of the plastic food wrap inward to securely wrap up the mixture.

3. Use a rolling pin (or a glass wine bottle) to flatten the mixture into a square (about 5 x 5 inches).

4. Place the dough in thefreezerfor about1 houruntil it firms up.

5. Place the firm dough onto a cutting board and unwrap it. Cut the dough into8 equal portionswhilekeeping the plastic wrap underneath. (I used somesmall strawberries, you can cut the dough into4 equal portionsinstead if you’re usinglarge strawberries.)

6. Take a piece of matcha dough and gently stretch it with your fingers into a small round disc. Place astrawberryin the center. Carefully wrap the matcha dough around the strawberry. (If the dough becomes softer and stickier due to rising temperature, you can counter it by placing a portion of matcha dough onto a sheet of plastic wrap. Create a hollow in the center, add a strawberry, and encase it by wrapping the plastic wrap around, forming it into a ball.)

7. Place the matcha strawberry truffle balls in thefreezerfor about30 minutesuntil they firm up. Alternatively,refrigerateit for4 hours to 3 daysif you plan to enjoy the truffles later.

8. Use afine mesh strainerto sift a thin layer ofmatcha powderover acutting boardto prevent sticky. Place the matcha strawberry truffle balls on the dusted cutting board, sift a thin layer of matcha powder over the truffle balls, andoptionally, cut each truffle ball in half for a more aesthetically pleasing presentation.

9. Serve immediatelyor keep the truffles in an airtight container in the fridgeforup to a 3 days.

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