Hojicha Chocolate Truffles (Printable)

Silky dark chocolate centers infused with roasted hojicha, hand-rolled and dusted with fragrant tea powder for a refined finish.

# 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 tbsp loose leaf
04 - 0.7 oz unsalted butter, room temperature
05 - 1 tsp honey, optional

→ Coating

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

# How to Make It:

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, 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 gently 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 -
  • Unique Flavor: The roasted, nutty notes of hojicha tea provide a sophisticated contrast to the intense dark chocolate.
  • Silky Texture: A honey-infused ganache ensures a melt-in-the-mouth consistency that feels incredibly luxurious.
  • Simple Elegance: With a minimalist coating of tea powder, these truffles look stunning on any dessert platter.
02 -
  • If you cannot find pre-ground hojicha powder, simply use a clean spice grinder or mortar and pestle to grind loose-leaf hojicha tea into a fine dust for the coating.
  • Using a melon baller or a small measuring spoon helps maintain uniform sizing and prevents the heat from your hands from melting the ganache too quickly while rolling.
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