Chocolate Truffles & Matcha Strawberry Truffles

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

• 180 g sweetened condensed milk (¾ cup)
• 60 g cocoa powder (1/2 cup; unsweetened)
• 16 g milk powder – optional (2 tbsps; You can substitute it with the same amount of cocoa powder.)

– For making matcha strawberry truffles

• 160 g sweetened condensed milk  (⅔ cups)
• 64 g milk powder (½ cup)
• 12 g matcha powder (2 tbsps)
• 8 small 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 a mixing bowl, add the sweetened condensed milk, cocoa powder, and milk 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 a silicone spatula to stir until well combined. (The mixture will be thick and fudgy, so do not use a whisk to combine the mixture.)

2. Transfer the mixture to a large sheet of plastic 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 the freezer for about 30 minutes until it firms up slightly. Alternatively, refrigerate it for 2 hours to a week if you plan to enjoy the chocolate truffles later.

5. Use a fine mesh strainer to sift a thin layer of cocoa powder over a cutting board to 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, then cut it into 16 small squares.

6. Serve immediately or keep the truffles in an airtight container in the fridge for up to a week.

– To make matcha strawberry truffles

1. In a mixing bowl, add the sweetened condensed milk, matcha powder, and milk powder. Use a silicone spatula to stir until well combined. (The mixture will be thick and fudgy, so do not use a whisk to combine the mixture.)

2. Transfer the mixture to a large sheet of plastic 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 the freezer for about 1 hour until it firms up.

5. Place the firm dough onto a cutting board and unwrap it. Cut the dough into 8 equal portions while keeping the plastic wrap underneath. (I used some small strawberries, you can cut the dough into 4 equal portions instead if you’re using large strawberries.)

6. Take a piece of matcha dough and gently stretch it with your fingers into a small round disc. Place a strawberry in 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 the freezer for about 30 minutes until they firm up. Alternatively, refrigerate it for 4 hours to 3 days if you plan to enjoy the truffles later.

8. Use a fine mesh strainer to sift a thin layer of matcha powder over a cutting board to prevent sticky. Place the matcha strawberry truffle balls on the dusted cutting board, sift a thin layer of matcha powder over the truffle balls, and optionally, cut each truffle ball in half for a more aesthetically pleasing presentation.

9. Serve immediately or keep the truffles in an airtight container in the fridge for up to a 3 days.

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