Hojicha Chocolate Truffles (Print Version)

Bite-sized dark chocolate truffles with creamy roasted hojicha green tea ganache centers and delicate tea powder dusting.

# What You'll Need:

→ Ganache

01 - 7 oz good-quality dark chocolate (60-70% cacao), finely chopped
02 - 1/2 cup heavy cream
03 - 1/3 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)

# Step-by-Step Guide:

01 - Place the finely chopped chocolate in a heatproof bowl and set aside.
02 - In a small saucepan, bring the 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 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.

# Top Tips:

01 -
  • They taste like an expensive Japanese patisserie creation but require only a handful of ingredients and basic kitchen skills.
  • Making them is meditative and forgiving, with built-in chilling time to step away and reset between stages.
  • Each one delivers that perfect balance of creamy center and earthy tea coating in a single, elegant bite.
02 -
  • The temperature of your butter and cream matters far more than you might expect—cold butter will break the emulsion and create a grainy texture instead of that silky ganache you're after.
  • Steeping the hojicha for longer than seven minutes introduces a slight bitterness that can overpower the chocolate, so set a timer and stick to it without exception.
  • These truffles taste completely different when cold versus at room temperature, and serving them slightly warm reveals the true depth of the ganache center.
03 -
  • If your ganache becomes too warm and seems separated, pop it in the refrigerator for fifteen minutes and it will reset into its silky state without any rescue needed.
  • Grinding your own hojicha powder from whole leaves gives you finer control over texture and often yields a more vibrant flavor than pre-ground versions.
  • Room temperature is your secret weapon—ganache that's slightly warm on the palate releases its flavor in ways that cold chocolate cannot.
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