Matcha and White Chocolate Truffles – Guest Post By With a Glass

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Matcha and White Chocolate Truffles Recipe |

While I’m visiting my in-laws in Taiwan with my family, I’ve asked my long time blogger friends to blog-sit for me like asking a good friend to house sit when you go on vacation.  They have prepared wonderful holiday recipes for Just One Cookbook readers so I hope you will enjoy reading their recipes.  My blog sitter today is Sissi of With a Glass

Sissi lives in Switzerland but I often joke with her that she was probably Japanese in her previous life because she definitely has a palate to appreciate subtle taste of Japanese cuisine.  She shares both savory and sweet dishes on her site and some of her creations are very unique.  I think she’s very talented when it comes to food and she spends quite a bit of thoughts in preparing her dishes.  Since I’ve never been to Europe it’s been fun to educate myself on European food from her blog.  I always look forward to her new posts and wonder what else she’s cooking up with her imagination.  

Besides her delicious recipes, I have to mention she’s also an expert in canning fruits and making fruity drinks.  Sissi’s recipes are very creative and she is not shy to challenge her culinary limits (although she’s a little shy as a person. hehee).  Her innovative dishes capture a lot of foodies including myself and it’s been wonderful to read her culinary adventure.  Now please welcome Sissi with her Japanese flavored delectable sweets.

With a Glass

Welcome Sissi! Please tell us a little bit about yourself.

I live in the French-speaking part of Switzerland and, as you might have already guessed, cooking is a big passion of my life. I have always been a very curious and adventurous cook and consumer, enjoying new food discoveries. Even though I cook mainly French and Japanese, I also adore other Asian and European cuisines. I am also a big wine amateur. Nowadays German and French wines are my beloved ones.

Please tell us a little bit about your blog and how do you feel about your own food blogging experience so far?

I have been blogging for over a year. I was surprised to discover how much I enjoyed every single post I published, even at the beginning, when I hardly had any comments or discussions online. Of course meeting other bloggers with similar passions and interests made my blogging much more exciting. Sharing the recipes I love, discussing food-related issues and learning new recipes or cooking tips are only some of the reasons why I love blogging and why I hope to keep on doing it for a long time. Actually, even though there are obviously ups and downs, I think I enjoy blogging more and more.

If you can give one advice to a new food blogger, what would it be?

I feel awkward giving an advice to any blogger, since I am not really a specialist or a famous blogger. However, I suppose I could share what I have learnt from my short blogging experience so far. The important thing is not being shy at the beginning and meeting the bloggers’ community as soon as possible. Finding a friendly group of people with the same passion for cooking is the most important thing for a blogger.

What would you advise to a new cook or someone who wants to start cooking at home more?

The most important thing is to find good teachers. It might be an excellent cookery book or a wonderful website, or both. There are many books and cooking websites with inaccurate, not tested recipes, but when you find good learning sources, cooking becomes a very rewarding activity.

Thank you Sissi! From here I will let Sissi take over and show us what she prepared. Enjoy!

Hello, my name is Sissi and I am honoured to guest blog today on Nami’s wonderful website. I met Nami several months ago, but our frequent discussions, as well as her precious friendly advice, help and encouragement make me feel as if we have known each other for long years. She has also been an excellent, inspiring teacher in my exploration of the Japanese cuisine. Thank you, Nami, for inviting me to your blog!

The recipe I have decided to present today is a modified version of chocolate truffles I have been making for years. If, like me, you love the soft chocolate truffles bought at confectioner’s shops, you will be happy to learn they are quite easy to make at home. Set in individual paper cases and placed in a nice box, they are quite an impressive edible present. They are also an elegant alternative when served with tea or coffee at the end of a meal.

The basic preparation of such truffles is called ganache (pronounced “ga-nash”), a mixture of melted chocolate and cream, sometimes with a bit of butter. Confectioners often coat such truffles in melted chocolate, but I prefer to coat them in different ground nuts, cocoa or dessicated coconut. Dark chocolate ganache is my favourite, but, especially for today, I have decided to modify these festive treats and adapt them to Nami’s magic world of Japanese cuisine.

Until now my experiments with matcha (powdered green tea) proved successful, so I have decided to use it as the Japanese touch in my chocolate truffles. Opting for white chocolate was a very wise decision. It was a perfect pairing for the sophisticated, subtle taste of matcha. The truffles are not overly sweet and have a very original, slightly bitter, typical matcha taste, mellowed by the buttery creaminess of white chocolate. If you are a fan of matcha, I hope you will enjoy them as much as I did.

Matcha and White Chocolate Truffles II

Season with Spice matcha promo for JOC


  • During the chocolate melting process, keep a very low heat, stir constantly and do not let it boil.
  • While forming the truffles, make sure your hands are not too warm, running cold water on them from time to time and rolling the truffles between your fingers and not on the palm of your hand (which is warmer).
  • The truffles should be kept in the fridge (it can be the warmest part of the fridge), so make sure you say it while offering a box to someone.


Matcha and White Chocolate Truffles III

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Matcha and White Chocolate Truffles
Prep time
Total time
Serves: Makes 20 - 25 truffles
  • 150 g high quality white chocolate
  • 100 ml liquid cream "medium/coffee cream" (at least 25% fat)
  • 2 heaped teaspoons matcha
  • A couple of tablespoons each: cocoa, ground almonds and dessicated coconut
  1. Break the chocolate into small pieces. Put into a small pan with matcha and cream.
  2. Let the chocolate melt on a very low heat, constantly stirring.
  3. Pour into a food processor and mix until very smooth.
  4. Transfer the mixture into a container, close tightly with a lid and refrigerate until the ganache has thickened (at least 3 hours or it can also stay in the fridge overnight or even for several days).
  5. Prepare small, deep bowls with the coatings you have chosen.
  6. Run your hands under cold water every five or six truffles and clean them quickly with a paper towel. Your hands shouldn't be too warm, otherwise the ganache melts and truffles are impossible to form.
  7. Dust the inside of your hands with the chosen coating, quickly form a truffle, but using only the fingers (the palm of your hand is always much warmer), put it into a bowl with coating and, moving the bowl, coat the truffle thoroughly.
  8. Repeat until you want to switch to another coating.
  9. Place the truffles on a plate or in paper cases and refrigerate a couple of hours before serving or before offering them.
  10. The truffles should always be kept in the fridge (it can be the warmest part, but the fridge is obligatory).

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  1. Nami you’ve picked a great first guest blogger! I will have to swing by Sisi’s blog for some more goodies. I hope you’ll have a great time and that you enjoy every minute of your holiday.

    Sisi: your truffles look AMAZING! I can’t believe they were homemade and I bet they are great gifs to give out. Will swing by your blog right now!

  2. Hi, Sissi! It is so lovely to find your blog through Nami’s and I would love to visit yours soon! What a thoughtful guest blog and pretty recipe that makes me crave for truffles:-)

  3. Oh, the one with the coconut on… the close-up shot… looks soooo good! Like one of those little chocolates you can buy… I forget the name of them! Nice to read the little interview :)

    • Charles, thank you for one more compliment! Do you mean Rafaello? I haven’t had them for ages and don’t remember the taste… I do remember the stupid tv commercials though 😉

  4. Oh one of my favorite blogger appearing on another favorite blogger’s site! Sissi I am absolutely loving how these truffles turned out, and I can imagine just how deliciously delicate the matcha combo must taste. Great post!

    Nami hope you will have a wonderful time at Taiwan, I have not been back since we moved to Houston 23 years ago, everything must have changed A LOT, take tons of photos and enjoy the fabulous food there!

  5. Nami, you picked a great recipe, I love truffles (my favorite) and these ones looks so yummy :) Great to met Sissi :)
    Hope you have a wonderful time with your family!

  6. Oh wow! I had in my mind to do something like that for christmas since I cant bake without oven… Sissi your truffels look gorgeous! I wish I new what matcha tastes like so I could combine some flavoures in my head, just to satisfy my craving for your truffles.
    very talented!

  7. Wow Sissi those look terrific! I love the flavor the they look that they are very tasty too!
    Thank you Nami for sharing Sissi with us today, awesome interview and I loved knowing more about your guest! Have fun!!!!!

  8. Hi Jill, thank you for the compliments. I am always happy to meet a neighbour, especially a blogging one. I must check your blog and spy how close you are 😉

    • Thank you Nami for the great idea of having guest bloggers. I made Sissi’s truffles (rolled in ground almonds) a short while ago and they were wonderful though so very rich. :) The matcha and white chocolate cookies are still going to be attempted after the holidays.

  9. Your truffles are picture perfect, Sissi! And the flavor must be incredibly delicious!

    Thanks, Nami, for introducing us to Sissi! Enjoy your trip~

  10. So very nice to meet you Sissi, these truffles look delicious, I have just recently learned how to make them. I especially like the coconut one. Lovely. Going to your site to browse around. Thank you Nami for introducing us to Sissi. Have a pleasant holiday.

  11. These are delicious looking treats, Sissi. Interestingly, the matcha truffles with desiccated coconut look absolutely identical with Ondeh-ondeh, a type of traditional dessert in Malaysia. It is made with glutinous rice flour with palm sugar filling and rolled with freshly grated coconuts. Now I’ll call this the Japanese ondeh-ondeh:)

    • Thank you, Reese. I have never heard about ondeh-ondeh. They sound very intriguing and delicious. Thank you for sharing this information. I’ll try making them if I find a good recipe.

  12. Hi Sissi, it’s nice to see you in Nami’s blog, you deserve to be here :)!! Your truffles look amazing and I love that shot with the array of truffles, I never thought that the ingredients for making truffles are that simple, my truffles are always store-bought, that’s why ;). Let me now hop to your blog :).

  13. おはようございます。


  14. I am a huge fan of matcha so these truffles are very, very appealing to me! I have a canister of matcha in the pantry just begging me to make these. Thanks for much for this recipe. Now it’s time to hop over to your blog and check it out. Great guest post!

  15. I’m so glad to have a chance to meet Sissi. Great interview Nami! And Sissi, these matcha white chocolate truffles look so elegant! They are pretty to look at and I bet they taste just as good too. I would love to try one of these matcha chocolate truffles!

  16. TRUFFLES >.<
    I always love truffles~ and you've made 2 my fave flavors. Yuumm~~
    I'll try to make this recipe as good as you did. hhe~
    Thanks Nami 😀

  17. Gemma

    Hello Sissi,

    Thanks for sharing your beautiful recipe. I’m already craving for it and can’t wait to try. I just have one silly question as I am very new to cooking. What is liquid cream and where can I find that in a supermarket? Tnx! =)

    • Hi Gemma, Thank you so much for the compliment. There is no such thing as a silly question of course! By “liquid cream” I mean natural cream without any additives, thickeners etc., the one which has a liquid consistency (and not thick). You can use whipping cream for example (I use usually 25% fat cream, but I don’t know if it exists in every country (I live in Switzerland); I wouldn’t advice cream with lower fat content than 25%). I hope it helps. Good luck and feel free to ask me questions!

  18. Megumi

    Looks so good! If only I had some white chocolate… It’s just really expensive these days in Canada… That sucks, but I’ll probably print the recipe out or something so that maybe in the future, I can make it! Still, it looks amazing! Where do you get these recipes?!?!?!


    • Hi Megumi! I’m sorry to hear white chocolates are more expensive there in Canada. I got this recipe from Sissi, my brother friend, who was guest posting for me while I was traveling (I hope I’m answering to your question.). It’s her original recipe. :)